Roxy15
New member
Peach Pie:
Double Pie Crust-(9-in. Size)
5 Cups Fresh Ripe Peaches-(Sliced)
1 Tsp. Lemon Juice
1 Cup Sugar
1/4 Cup Regular Flour
1/4 Tsp. Cinnamon
2 T. Butter
Directions:
1. You can make your own pie crust or get a frozen double crust of refrigerator crusts. If you’re not making your own, the pie crusts in the refrigerator section taste more like homemade than the freezer types.
2. If using prepared crusts, let them thaw out or warm up.
3. Mix the lemon juice with the fresh peaches. Stir a little bit to get the lemon juice mixed in.
4 .In a separate bowl, mix together the sugar, flour and cinnamon; mix well.
5. Stir the sugar/flour mix in with the peaches.
6. Pour the peach mixture in a pie crust.
7. Dot the butter evenly around on top of the peach mix in the crust.
8. Top with the second crust.
9. Use a knife to make slits in the top pie crust.
10. Flute the edges of the crust. In other words, mash the edges together and then use your fingers to make little ridges like you see on pie crusts in the store.
11. Bake in a preheated 425 degree F oven for around 40 minutes. Check often near the end of the baking time as ovens can vary. The middle of the pie should be a pretty buttery brown, and you’ll see bubbles in the knife slits.
12 .You’ll probably need to put strips of tin foil or a pie edge protector around the outside edge of the pie the last 15 minutes or so. Fluted edges tend to get darker than the center on homemade pies.
****This is made from a Pillsbury Pie Crust and mixed up an egg and painted the top crust with it, then sprinkled sugar on top, before baking.
Double Pie Crust-(9-in. Size)
5 Cups Fresh Ripe Peaches-(Sliced)
1 Tsp. Lemon Juice
1 Cup Sugar
1/4 Cup Regular Flour
1/4 Tsp. Cinnamon
2 T. Butter
Directions:
1. You can make your own pie crust or get a frozen double crust of refrigerator crusts. If you’re not making your own, the pie crusts in the refrigerator section taste more like homemade than the freezer types.
2. If using prepared crusts, let them thaw out or warm up.
3. Mix the lemon juice with the fresh peaches. Stir a little bit to get the lemon juice mixed in.
4 .In a separate bowl, mix together the sugar, flour and cinnamon; mix well.
5. Stir the sugar/flour mix in with the peaches.
6. Pour the peach mixture in a pie crust.
7. Dot the butter evenly around on top of the peach mix in the crust.
8. Top with the second crust.
9. Use a knife to make slits in the top pie crust.
10. Flute the edges of the crust. In other words, mash the edges together and then use your fingers to make little ridges like you see on pie crusts in the store.
11. Bake in a preheated 425 degree F oven for around 40 minutes. Check often near the end of the baking time as ovens can vary. The middle of the pie should be a pretty buttery brown, and you’ll see bubbles in the knife slits.
12 .You’ll probably need to put strips of tin foil or a pie edge protector around the outside edge of the pie the last 15 minutes or so. Fluted edges tend to get darker than the center on homemade pies.
****This is made from a Pillsbury Pie Crust and mixed up an egg and painted the top crust with it, then sprinkled sugar on top, before baking.
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