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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

PEACH PIE Recipe

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This recipe for PEACH PIE is from Country Cookin' in the Bighorns, 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!
Category:
Category:
Ingredients:  
Ingredients:  
5 CUPS FRESH SLICED PEACHES
¾ SUGAR
½ CUP FLOUR
½ TSP CINNAMON
1 TBSP LEMON JUICE
2 TBSP BUTTER OR MARGARINE
Directions:
Directions:
Prepare peaches as for canning-- bring water in large saucepan to boil. Immerse peaches in boiling water long enough that the skin will peel easily. Remove and immediately place in ice water to cool. Peel and cut peaches (half inch sections), dropping them into cold water with a tablespoon of lemon juice added to it.


Preheat oven to 425º. Prepare 2-crust pastry. Combine all ingredients except butter in large bowl. Pour into pastry-lined pan. Dot with butter. Top with other crust; seal and flute edge. Cover crust edge with aluminum foil. Bake 20 minutes. Remove foil and bake another 20 to 25 minutes or until crust is golden and juices are bubbly.

 

 

 

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