Peach pie--9-inch

Yield: 8 servings

Measure Ingredient
1 pack For 9-inch two-crust pie
⅔ cup Sugar
⅓ cup All-purpose flour
¼ teaspoon Ground cinnamon
6 cups Sliced fresh peaches (6 to 8 Medium)*
1 teaspoon Lemon juice
1 tablespoon Margarine or butter

*substitute: Frozen sliced peaches, partly Thawed and drained.

Make this southern favorite at summer's peak with juicy, ripe peaches. Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.Bake about 45 minutes or until crust is brown and juice begins to bubble through slits in crust.

Serve with ice cream and Raspberry-Curran Sauce if desired. 8 SERVINGS; 360 CALORIES PER SERVING.

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