Peach Pie--9-Inch
Yield
8 servingsPrep
15 minCook
45 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pie shell (9 inch)
for double crust |
|
| ⅔ | cup |
sugar
|
|
| ⅓ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
cinnamon
ground |
|
| 6 | cups |
peaches
fresh, sliced |
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | tablespoon |
margarine
or butter |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pie shell (9 inch)
for double crust |
|
| 158 | ml |
sugar
|
|
| 79 | ml |
all-purpose flour
|
|
| 1.3 | ml |
cinnamon
ground |
|
| 1.4 | l |
peaches
fresh, sliced |
|
| 5 | ml |
lemon juice
|
|
| 15 | ml |
margarine
or butter |
|
Directions
Heat oven to 425℉ (220℃).
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.
