Monday, August 29, 2011

Peach Pie

 Prepared pie crust
1 egg, beaten
5 cups peaches, peeled and sliced
2 Tbsp lemon juice
1/2 cup flour
1 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 Tbsp butter
Preheat oven to 450

Line a 9 inch pie plate with half of the pie crust. Brush with some of the beaten egg to keep the crust from becoming soggy later.
Place 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 peaches into pie crust and dot with butter. Cover with the remaining pie crust and fold the edges under. Flute edges. Brush the remaining egg over the top crust. Sprinkle with cinnamon and sugar. Cut several slits in the top crust.
Bake for 10 minutes in the preheated oven, then reduce heat to 350 and bake for an additional 30-35 minutes, until the crust is golden brown and juice begins to bubble through the vents. If the edges brown too fast, cover them with strips of aluminum foil halfway through baking time. Cool before serving. This pie tastes better warm than hot.

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