"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Deep Dish Peach Pie Recipe

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This recipe for Deep Dish Peach Pie, by , is from The Ellinger Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Bruce Ellinger

Category:
Category:
 

Marion Ellinger Special Recipes Book #1


Ingredients:  
Ingredients:  
12-14 ripe peaches, pared and sliced
1 T. lemon juice
1/4 tsp. almond extract
2/3 cup granulated sugar
1/2 cup brown sugar, firmly packed
1/8 tsp. salt
2 T. quick-cooking tapioca
1 T. butter
1/2 tsp. nutmeg

Directions:
Directions:
Combine peaches, lemon juice, almond extract, sugars, salt, nutmeg and tapioca. Mix together thoroughly and let stand while rolling pastry. Use your favorite recipe for a one-crust pie. Arrange peaches in a greased 9 x 13 baking dish. Roll pastry dough to 1/4" thick and of a size to cover baking dish, allowing 1 inch all around. Fold in half and cut several 1/2 inch slits on the fold. Place pastry over peaches in baking dish, unfold, turn edge under and press on rim all around dish. . . . Bake in hot oven (425 F.) 35 to 45 minutes.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Marion wrote on the recipe. Circa 1940. Aunt Jennies' Excellent.

 

 

 

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