Deep Dish Fresh Peach Pie
Yield
1 piePrep
30 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
lemon juice
|
|
| 1 ¼ | cups |
sugar
|
|
| 2 | tablespoons |
sugar
|
|
| ⅛ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 4 | tablespoons |
butter
|
|
| 1 | x |
pastry
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
lemon juice
|
|
| 296 | ml |
sugar
|
|
| 3E+1 | ml |
sugar
|
|
| 0.6 | ml |
salt
|
|
| 1.3 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
|
|
| 45 | ml |
all-purpose flour
|
|
| 6E+1 | ml |
butter
|
|
| 1 | x |
pastry
|
* |
Directions
Prepare pastry for 8 inch single crust pie.
Set aside.
Sprinkle lemon juice over peach slices in large bowl.
Mix 1¼ cup sugar with the salt, nutmeg, cinamon and flour.
Add to peaches.
Toss until evenly coated.
Spread in 1½ quart baking dish .
Dot with butter.
Roll out pastry to to cover dish with 1½ inch overhang.
Press pastry to edge of dish and flute edge.
Cut 3 vents in top.
Sprinkle with remaining sugar.
Bake 10 minutes at 450℉ (230℃), then reduce heat to 350℉ (180℃) F and bake 30 minutes more.
Serve with whipped cream.
