Wednesday, August 6, 2008

Peach Pie

I grew up with a peach tree. My sisters and I found this recipe years ago so we could make our own yummy peach pies. It is really yummy. I use the Betty Crocker's Buttermilk Pastry for the pie crust. It is so flaky and easy to handle, for the pie crust challenged like myself.
10 fresh peaches, pitted and sliced
1/3 cup all-purpose flour
1 cup white sugar
1/4 cup butter
1 Tbsp. cinnamon
1 recipe for a 9 inch double crust pie, use your favorite (I used the Buttermilk Pastry found in Betty Crocker's Cookbook- The BIG RED Cookbook)

1. Mix flour, sugar, butter, and cinnamon into crumb stage.

2. Place one crust in the bottom of a 9-inch pie plate. Line the shell with a layer of sliced peaches. Sprinkle some of the crumb mixture on top of the peaches, then put more peaches on top of the crumb mixture. continue layering until both the peaches and the crumb mixture is gone.

3. Top with pie pastry (either a lattice top or covered with some slits cut out for air to escape).

4. Bake at 350 degrees F for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.


Maria said...

Utah peaches are in season. I will have to try this pie!

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