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.

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