Peach Pie: Difference between revisions
Created page with "http://www.cox5.com/recipes/index.php?title=Pie_Crust Make up pie dough for a two-crust pie. *6 c. of sliced peaches (7-8 medium peaches, peeled), tossed with 1 t. lemon..." |
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*1 batch of pie crust, unbaked (http://www.cox5.com/recipes/index.php?title=Pie_Crust) | |||
*6 c. of sliced peaches (7-8 medium peaches, peeled), tossed with 1 t. lemon juice | *6 c. of sliced peaches (7-8 medium peaches, peeled), tossed with 1 t. lemon juice | ||
*2/3 c. of sugar | *2/3 c. of sugar | ||
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*3/4 t. almond extract | *3/4 t. almond extract | ||
*1/2 t. vanilla extract | *1/2 t. vanilla extract | ||
*butter | |||
*cinnamon sugar for topping | |||
Line a deep pie pan or 2 quart casserole dish with one pie crust. | Line a deep pie pan or 2 quart casserole dish with one pie crust. | ||
Mix well and pour into | Mix the peaches through vanilla well and pour into the pie pan. Dot the peach filling with bits of butter. Place the second crust on top of the peach filling and cut many little slits with a knife so it won't bubble as it bakes. Sprinkle cinnamon sugar on the pie crust. | ||
Bake at 425*F for about 45 minutes until crust is golden brown and juices are bubbling through the slits in the crust. Allow to cool, serve with vanilla ice cream. | Bake at 425*F for about 45 minutes until crust is golden brown and juices are bubbling through the slits in the crust. Allow to cool, serve with vanilla ice cream. | ||
Latest revision as of 15:57, 19 July 2016
- 1 batch of pie crust, unbaked (http://www.cox5.com/recipes/index.php?title=Pie_Crust)
- 6 c. of sliced peaches (7-8 medium peaches, peeled), tossed with 1 t. lemon juice
- 2/3 c. of sugar
- 1/3 c. flour
- 1/4 t. cinnamon
- a pinch of nutmeg and/or mace
- 3/4 t. almond extract
- 1/2 t. vanilla extract
- butter
- cinnamon sugar for topping
Line a deep pie pan or 2 quart casserole dish with one pie crust.
Mix the peaches through vanilla well and pour into the pie pan. Dot the peach filling with bits of butter. Place the second crust on top of the peach filling and cut many little slits with a knife so it won't bubble as it bakes. Sprinkle cinnamon sugar on the pie crust.
Bake at 425*F for about 45 minutes until crust is golden brown and juices are bubbling through the slits in the crust. Allow to cool, serve with vanilla ice cream.