Fresh Peach Pie
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Ingredients:
- (Pastry for double-crust)
- (9-inch pie)
- (Vanilla ice cream(optional))
- 1/4 cup flour (all purpose )
- 1 teaspoon vanilla ( extract)
- 3 tablespoon margarine (butter or )
- 6 cup peach (peeled, sliced fresh )
- 1 1/3 cup sugar
- (9-inch pie)
- (Vanilla ice cream(optional))
- 1/4 cup flour (all purpose )
- 1 teaspoon vanilla ( extract)
- 3 tablespoon margarine (butter or )
- 6 cup peach (peeled, sliced fresh )
- 1 1/3 cup sugar
Combine peaches, sugar, and flour in a saucepan; set
aside until syrup forms. Bring mixture to a boil;
reduce heat to low, and cook 10 minutes or until
peaches are tender, stirring often. Remove from heat;
add vanilla and butter, blending well.
Roll out half of pastry to 1/8 inch thickness; cut
into 1/2-inch strips. Arrange strips, lattice fashion,
across top of pie. Trim strips even with edges; fold
edges under and flute. Bake at 425~ for 10 minutes.
Reduce heat to 350~ and bake an additional 30 minutes
or until crust is browned. Serve with ice cream, if
desired.
Recipe from "Southern Living Cookbook", 1987 by Oxmoor
House, Inc.
Posted to MM-Recipes Digest V3 #249
Date: Wed, 11 Sep 1996 16:43:48 PST
From: swooding@juno.com (susan j. wooding)
Makes 1 Servings
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