Ingredients:1 / 3 cup flour1/2 teaspoon salt3 tablespoons butter3 tablespoons sugar2 tablespoons all-purpose flour2/3 cup milkFILLING:6 to 7 cups sliced peeled fresh peaches1/2 cup sugar1/4 cup cornstarch1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1 tablespoon butterPastry for double-crust pie1 tablespoon sugar1 teaspoon ground cinnamonDirections:1. In a small bowl, combine flour and salt; cut in butter until crumbly. Gradually add sugar, tossing until coated. Stir in 2 tablespoons of flour. Add milk, tossing gently until dough forms a ball. Wrap in plastic wrap; refrigerate for 1 hour or until easy to handle.2. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim.3. In a large bowl, combine the peaches, sugar, cornstarch, cinnamon and nutmeg. Spoon into crust. Dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits
*substitute: Frozen sliced peaches, partly Thawed and drained.
Make this southern favorite at summer's peak with juicy, ripe peaches. Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that 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 during last 15 minutes of baking.
Bake about 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve with ice cream and Raspberry-Curran Sauce if desired
Ingredients
Directions
*substitute: Frozen sliced peaches, partly Thawed and drained.
Make this southern favorite at summer's peak with juicy, ripe peaches. Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that 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 during last 15 minutes of baking.
Bake about 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve with ice cream and Raspberry-Curran Sauce if desired
