You don't have to be in
Georgia to enjoy this peach pie -- add a dollop of whipped cream
on top for a special treat.
Peach
Pie
- Pastry for 1 (9-inch)
double-crust pie
7 cups peaches, peeled, cored and sliced
1/2 cup firmly packed brown sugar
4 tablespoons all-purpose flour
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon butter
1 large egg, beaten
- Preheat oven to 375°F
(190°C).
- Line a nine-inch pie pan
with unbaked pastry dough. Trim edges. Mix peaches, brown sugar,
flour, lemon juice, cinnamon and salt together until well combined.
Pour into pie shell and dot with butter.
- Cover pie with top crust
and crimp edges. Brush with beaten egg and make a cross in the
center with the tip of a paring knife for a vent.
- Bake 45 to 55 minutes,
until crust is golden and filling bubbles. Remove from oven and
cool on a wire rack before serving.
Makes 8 servings.
loading
|
to
your personal ZipList Recipe Box where you can store all of your
favorite web recipes in one place and easily add ingredients
to your shopping list.
