Yield: 6 Servings
|1 \N||Pie crust for two-crust pie|
|\N \N||Fresh sliced peaches|
|¾ \N||Stick butter|
|\N \N||Additional sugar for topping|
|¼ \N||Stick butter for topping|
From: Mary H Mizwa <Mzmiz@...> Date: Mon, 15 Jul 1996 11:12:22 -0400 Here's one that never ceases to please guests at our house: It is my mother's recipe, and so there are no specific amounts, but it works! Pie crust for two pies (you can use Pillsbury from dairy case if you don't want to take time to do your own). Roll out one pie crust very thin, large enough to cover 11x14 (approx) dish. Line dish and let pie crust overlap.
Fill with fresh sliced peaches to where it looks overloaded. Sprinkle 2 cups of sugar over peaches. Dot (little pieces) with ¾ stick of butter.
Sprinkle with cinnamon and nutmeg. Cover with 2nd rolled out piecrust.
Vent top with decorative slashes. Trip and crimp edges. Sprinkle top of trust with sugar, dot with remaining ¼ stick of butter.
Bake in 350 degree oven until top is brown and crispy. We serve warm, sometimes with vanilla ice cream, but this is good enough to stand on its own.
EAT-L Digest 14 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .