"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Fresh Peach Pie Recipe

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This recipe for Fresh Peach Pie, by , is from A Legacy Unforgotten -Womack/Davis Family Heirloom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Sowell
Added: Monday, February 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Plain double-crust pastry
2 to 2 1/2 lbs. peaches
2 tablespoons flour
3/4 cup sugar
2 tablespoons butter
1/8 teaspoon almond extract

Directions:
Directions:
Make pastry for double-crust pie. Roll out slightly more than half the pastry and fit the bottom of a 9-inch pie pan. Pare and slice peaches and place layers in the pastry-lined pie pan, sprinkling the flour and sugar, mixed togehter between the layers. Dot top layer with the butter and sprinkle the flavoring over all. Roll out the rest of the pastry 1/8-inch thick and cut gashes in for steam vents. Lay over peaches folding back the two crusts. Trim off pasrty even with pan rim. Bake in a hot oven (450 degrees) 15 minutes, then reduce heat to (325 degrees) moderately low and bake 20 to 25 minutes longer or until peaches are soft.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
The amount of sugar may be increased if you do not like a tart peach taste.

 

 

 

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