Can put a lattice top crust on top if desired


  • Pastry for 2-crust pie
  • 3/4 cup sugar
  • 3 tblsp flour
  • l/4 teasp cinnamon or nutmeg
  • l/8 teasp salt
  • 5 cups sliced fresh peaches
  • l tsp lemon juice
  • l/8 teasp almond extract (optional)
  • 2 tblsp butter or marge


Cimbine sugar, flour, cinnamon and salt. Add to peaches, sprinkle on lemon juice and almond extract.
Pour into a pastry lined 9" pie pan, dot with butter.
Adjust top crust, flute edges and cut steam vents.
Bake in hot oven (425) 40-45 mins or till peaches are tender and crust is browned

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Submitted 6/13/05.
Source: Pie cookbook
Submitted By: Dorothy Painter
Old-fashioned Peach Pie