double crust pie
1 c. sugar
1/2 c. flour
1/4 tsp. cinnamon
8-9 c. fresh sliced peaches
juice of one lemon
2 Tbsp. butter
Heat oven to 425. Prepare crust. Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. turn into crust. It should look like a mount - heaping! Dot with margarine or butter. Top with crust. Seal crusts and flute edges. cover edges with aluminum foil. Remove foil during last 15 minutes of baking. Place aluminum foil lined cookie sheet under pie plate on lower rack to prevent juice spillage. Bake 45 minutes or until crust is nicely browned and juice bubbles through slits in the crust.
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