L_A_M_B
Pat's Peach Pie
Most everyone I grew up with loves my Grandmother Pat’s Peach pie. People always ask for the recipe because they want to know what she does to it to make it taste so fresh and peachy. There is no secret ingredient so we figure it must be the peaches themselves. She is picky about them...they HAVE to be good fruit worth picking or buying. Anyhow...
This is the easiest pie to make and the measurements don’t have to be exact…just keep it simple, use tasty peaches, and let it cool completely before cutting.
About 4-5 cups of peaches, peeled and sliced
¾ - 1 cup sugar
½ - 1 tsp cinnamon
3 TBS flour
Pastry for double layer pie
Stir together the first 4 ingredients and let sit while preparing your favorite pie crust. Preheat the oven to 425° and line the pie plate with pastry. Pour the peaches, juice and all, into the pastry and weave a pretty lattice on top. Sprinkle with a little sugar if you like. Bake for 15 minutes then lower the oven temperature to 350° and bake another 30 minutes or until the juices are bubbly and the top is golden brown. Let the pie cool completely so the peach filling can thicken.
So…that’s all there is to it.
Pat's Peach Pie
Most everyone I grew up with loves my Grandmother Pat’s Peach pie. People always ask for the recipe because they want to know what she does to it to make it taste so fresh and peachy. There is no secret ingredient so we figure it must be the peaches themselves. She is picky about them...they HAVE to be good fruit worth picking or buying. Anyhow...
This is the easiest pie to make and the measurements don’t have to be exact…just keep it simple, use tasty peaches, and let it cool completely before cutting.
About 4-5 cups of peaches, peeled and sliced
¾ - 1 cup sugar
½ - 1 tsp cinnamon
3 TBS flour
Pastry for double layer pie
Stir together the first 4 ingredients and let sit while preparing your favorite pie crust. Preheat the oven to 425° and line the pie plate with pastry. Pour the peaches, juice and all, into the pastry and weave a pretty lattice on top. Sprinkle with a little sugar if you like. Bake for 15 minutes then lower the oven temperature to 350° and bake another 30 minutes or until the juices are bubbly and the top is golden brown. Let the pie cool completely so the peach filling can thicken.
So…that’s all there is to it.