Old-fashioned peach pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sugar |
| 3 | tablespoons | Enrichcd flour |
| ¼ | teaspoon | Nutmeg or cinnamon |
| 5 | cups | Sliced peachcs |
| . . . | ||
| 1 | Recipe Plain Pastry | |
| . . . | ||
| 2 | tablespoons | Butter or |
Directions
margarine
Combine sugar, flour, and spice. Add to peaches; mix lightly. Spread in 9 inch pastry-lined pieplate; dot with butter. (Sprinkle with extra nutmeg or cinnamon, if desired.) Top with lattice crust; crimp cdges. Bake in hot oven (400ø) 40 to 45 minutcs or till done. Serve warm with whipped cream or ice cream; or pass pitcher of cream.
Lattice Crust: Cut strips of dough ½ to ¾ inch wide with pastry wheel or knife. Lay lengthwise strips on top of filled pie at 1-inch intervals. Fold back alternate strips to help you weave crosswise strips over and under, placing them on the diagonal. Trim bottom crust and lattice strips even with outer rim; seal edges. Dampen edge lightly with water and place extra strip over it, covering ends of lattice. Seal, crimp edge.
Tasting-Test Kitchen note: For drained canned or frozen peaches, use only ⅓ cup sugar.