Country Peach Pie
Yields 1 pie
2 homemade or store-bought 9-inch pie crusts
8 - 10 ripe peaches
3/4 cup plus 2 teaspoons granulated sugar, divided
1/3 cup all-purpose flour
Preheat oven to 425°F.
Peel peaches with a vegetable peeler. Slice peaches until you have 6 cups. Add 3/4 cup sugar and flour to peaches and mix until well combined.
Roll out pastry and line 9-inch pie pan. Fill pastry with peach mixture. Dampen edges of pastry with water. Roll out remaining pastry and cut into 1/2-inch strips. Arrange over peaches in a lattice pattern. Seal edges and trim away any excess. Reserve excess pastry for another use.
Brush top crust with water and sprinkle with 2 teaspoons sugar. Bake on middle rack in oven for 10 minutes at 425°F. Decrease heat to 350°F and bake for 50 minutes or until crust is golden and peaches are cooked.
Remove from oven and allow to cool on cooling rack. Serve with whipped cream or vanilla ice cream if desired.
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