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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Source: Pie cookbook
Submitted By: Dorothy Painter
Old-fashioned Peach Pie