Fresh Peach Pie
Ingredients
8-Inch
- Pastry for 8-inch Two-crust Pie
- 4 cups sliced fresh peaches (about 7 medium)
- 1 teaspoon lemon juice
- 2/3 cup sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon cinnamon
- 1 tablespoon butter
9-Inch
- Pastry for 9-inch Two-crust Pie
- 5 cups sliced fresh peaches (about 9 medium)
- 1 teaspoon lemon juice
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon cinnamon
- 2 tablespoon butter
10-Inch
- Pastry for 9-inch Two-crust Pie
- 6 cups sliced fresh peaches (about 11 medium)
- 1 teaspoon lemon juice
- 1 1/4 cups sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon cinnamon
- 3 tablespoon butter
Directions
- Heat oven to 425°. Prepare pastry. Mix peaches and lemon juice. Stir together sugar, flour and cinnamon; mix with peaches. Turn into pastry-lined pie pan; dot with butter. Cover with top crust which has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
- Bake 8- and 9-inch pies 35 to 45 minutes, 10-inch pie 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Variation
Canned Peach Pie
Follow recipes for 9-inch pie except-substitute 2 cans (1 pound 13 ounces each) sliced peaches, drained, for the fresh peaches and decrease sugar to 1/2 cup.
Source: Betty Crocker’s Cookbook - 1972, Page 325.