Plain Pastry
INGREDIENTS:
3/4 c Sugar . . .
3 tb Enrichcd flour 1 Recipe Plain Pastry
1/4 ts Nutmeg or cinnamon . . .
5 c Sliced peachcs 2 tb Butter or
3/4 c Sugar . . .
3 tb Enrichcd flour 1 Recipe Plain Pastry
1/4 ts Nutmeg or cinnamon . . .
5 c Sliced peachcs 2 tb Butter or
margarine
Combine sugar, flour, and spice. Add to peaches; mix lightly. Spread in 9 inch pastry-lined pieplate; dot with butter. (Sprinkle with extra nutmeg or cinnamon, if desired.) Top with lattice crust; crimp cdges. Bake in hot oven (400?) 40 to 45 minutcs or till done. Serve warm with whipped cream or ice cream; or pass pitcher of cream.
Lattice Crust: Cut strips of dough 1/2 to 3/4 inch wide with pastry wheel or knife. Lay lengthwise strips on top of filled pie at 1-inch intervals. Fold back alternate strips to help you weave crosswise strips over and under, placing them on the diagonal. Trim bottom crust and lattice strips even with outer rim; seal edges. Dampen edge lightly with water and place extra strip over it, covering ends of lattice. Seal, crimp edge.
Tasting-Test Kitchen note: For drained canned or frozen peaches, use only 1/3 cup sugar.
Combine sugar, flour, and spice. Add to peaches; mix lightly. Spread in 9 inch pastry-lined pieplate; dot with butter. (Sprinkle with extra nutmeg or cinnamon, if desired.) Top with lattice crust; crimp cdges. Bake in hot oven (400?) 40 to 45 minutcs or till done. Serve warm with whipped cream or ice cream; or pass pitcher of cream.
Lattice Crust: Cut strips of dough 1/2 to 3/4 inch wide with pastry wheel or knife. Lay lengthwise strips on top of filled pie at 1-inch intervals. Fold back alternate strips to help you weave crosswise strips over and under, placing them on the diagonal. Trim bottom crust and lattice strips even with outer rim; seal edges. Dampen edge lightly with water and place extra strip over it, covering ends of lattice. Seal, crimp edge.
Tasting-Test Kitchen note: For drained canned or frozen peaches, use only 1/3 cup sugar.