YIELD
1 piePREP
30 minCOOK
40 minREADY
1 hrsIngredients
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.
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