Perfect peach pie

Yield: 8 servings

Measure Ingredient
¾ cup Flour
½ cup Sugar
½ cup Sugar
1 teaspoon Cinnamon
1½ teaspoon Cornstarch
½ Butter; cold and sliced
2 tablespoons Lemon juice; or to taste
½ cup Water
8 cups Peaches; sliced and

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CRUMB CRUST

FILLING

skinned

Slice the peaches and add all the other ingredients.

Check for taste and adjust. Let massirate for about ½ hour while you make the crumb topping. Assemble and bake at 375 degrees for about 1 hr.

Place pie plate on a cookie sheet to avoid spill-overs. Crumb Topping. Put ¾ C flour, ½ stk butter-in slicec, and ½ cup sugar in FP, and give it short quick zaps until it resembles tiny peas.

Sprinkle on peaches. Crust: I use the recipe on the Crisco label.

When I'm in a hurry I use a frozen crust. AGAIN THIS WAS ALWAYS MADE WITH PEACHES FROM STYERS.

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