Old-Fashioned Peach Pie
Old-Fashioned Peach Pie recipe
Yield
16 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sugar
|
|
| 3 | tablespoons |
all-purpose flour
enrichcd |
|
| ¼ | teaspoon |
nutmeg
or cinnamon |
|
| 5 | cups |
peaches
sliced |
|
| 2 | tablespoons |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sugar
|
|
| 45 | ml |
all-purpose flour
enrichcd |
|
| 1.3 | ml |
nutmeg
or cinnamon |
|
| 1.2 | l |
peaches
sliced |
|
| 3E+1 | ml |
butter
or margarine |
|
Directions
Combine sugar, flour, and spice.
Add to peaches; mix lightly.
Spread in 9 inch pastry-lined pieplate; dot with butter.
(Sprinkle with extra nutmeg or cinnamon, if desired.) Top with lattice crust; crimp cdges. Bake in hot oven (400?) 40 to 45 minutcs or until done.
Serve warm with whipped cream or ice cream; or pass pitcher of cream.
Lattice Crust: Cut strips of dough ½ to ¾ inch wide with pastry wheel or knife.
Lay lengthwise strips on top of filled pie at 1-inch intervals.
Fold back alternate strips to help you weave crosswise strips over and under, placing them on the diagonal.
Trim bottom crust and lattice strips even with outer rim; seal edges.
Dampen edge lightly with water and place extra strip over it, covering ends of lattice.
Seal, crimp edge.
