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Instructions |
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Heat oven to 425 degrees. Prepare pastry. Mix peaches and lemon juice. Mix sugar, flour and cinnamon; stir into peaches. 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 until crust is brown and juice begins to bubble through slits in crust, 35 to 45 minutes. Serve with ice cream if desired.
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Apricot Pie- Prepare 9 inch pie as directed except substitute 5 cups apricot halves for the peaches.
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Brown Sugar Pie- Prepare 9 inch pie as directed except substitute 3/4 cup packed brown sugar for the granulated sugar.
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Canned Peach Pie- Prepare 9 inch pie as directed except substitute 2 cans (29 ounces each) sliced peaches, drained, for the fresh peaches and decrease sugar to 1/2 cup.
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Originally Submitted
4/25/2012
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