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Peach Pie Recipe

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This recipe for Peach Pie, by , is from The Labor Goes On, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MichellePede
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 box refrigerated crust pie (2 shells total)
1 egg, beaten
5 C sliced peeled peaches
1 TBSP lime juice (or lemon)
1/4 tsp vanilla
1/4 C all-purpose flour
1/4 C cornstarch
1/2 C white sugar
1/2 C brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 TBSP butter

Directions:
Directions:
Preheat the oven to 450.

Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.

Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.

Bake for 10 minutes in the preheated oven, then reduce the heat to 350 and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

***NOTE: Tossing the peaches in a strainer rather than a bowl will allow the juices to run off so your pie filling isnít too runny.

 

 

 

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