There was one more bit of baking in the early morning that used those peaches, and that is a Peach Pie! The Husband has been enjoying it, and today it was one of the offerings for dessert for our lunchtime "company.":-) The recipe I use comes from one of Betty Crocker's cookbooks.
|Cooling on the rack.|
PEACH PIE - This is for a 10-inch pie.
Pastry for 10-inch Two-Crust Pie
1 1/4 cups sugar
1/3 cup all-purpose flour
1/4 teaspoon ground cinnamon
6 cups sliced fresh peaches (about 6 medium)
1 teaspoon lemon juice
3 Tablespoons butter
- Heat oven to 425 degrees F. Prepare pastry. Mix sugar, flour, and cinnamon. Stir in peaches and lemon juice. Turn into pastry-lined pie plate. Dot with buter. 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 until crust is brown and juice begins to bubble through slits in crust, 35 to 45 minutes.
|Ready to enjoy!|
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