As you can tell, my husband has taken over my kitchen. I thought about complaining about it, but I'm learning that I love to have someone bake for me, just as much as I enjoy doing the baking myself. It's really a win/win :-). (Jaycoby took our picture while we were slicing up the peaches. Yes, I did help a little bit).
PEACH PIE RECIPE- MADE WITH FRESH PEACHES
NOTE: On this link there are directions for a double pie crust. We used a ready-made crust we happened to have in our freezer, since the recipe says you have to refrigerate the dough for a total of four hours. We wanted to eat our pie that night, so we did it the faster way. It was still delicous.
INGREDIENTS
5 cups peach slices, peeled and pitted (or frozen, see above)
1 1/4 cup sugar
1/2 cup flour
1/2 - 3/4 teaspoon cinnamon or nutmeg to taste
1 teaspoon lemon juice
2 Tablespoons cold butter, cut in small pieces
1 Tablespoon milk or cream for brushing the top crust
1 Tablespoon sugar and 1/4 teaspoon ground cinnamon for dusting the crustRead more:
5 cups peach slices, peeled and pitted (or frozen, see above)
1 1/4 cup sugar
1/2 cup flour
1/2 - 3/4 teaspoon cinnamon or nutmeg to taste
1 teaspoon lemon juice
2 Tablespoons cold butter, cut in small pieces
1 Tablespoon milk or cream for brushing the top crust
1 Tablespoon sugar and 1/4 teaspoon ground cinnamon for dusting the crustRead more:
DIRECTIONS
-Preheat oven to 375 degrees F.
-Roll out the pie crust bottom and tops according to directions leaving enough overhang to fold underneath. Place the bottom pie crust evenly in a 9" pie pan or ceramic pie dish and set aside. --Fold the top crust in half and place a towel over it so it doesn't dry out.
-Toss together gently in a large bowl; peaches, sugar, flour, spices if desired and lemon juice.
-Fold into prepared pie crust and dot with cold butter.
-Choose either double crust or lattice crust and follow directions below.
-Bake for 45-60 minutes or until crust is golden brown and juices are bubbling from vent holes. If the edges start to brown too quickly, place a piece of aluminum foil around the rim.
-Remove to cooling rack and let cool for 30-60 minutes.
-Serve Peach Pie à la mode with ice cream or sweetened whipped cream.
-Refrigerate leftovers if there are any!
-Makes 1 double crusted pie. Serves 8.
-Preheat oven to 375 degrees F.
-Roll out the pie crust bottom and tops according to directions leaving enough overhang to fold underneath. Place the bottom pie crust evenly in a 9" pie pan or ceramic pie dish and set aside. --Fold the top crust in half and place a towel over it so it doesn't dry out.
-Toss together gently in a large bowl; peaches, sugar, flour, spices if desired and lemon juice.
-Fold into prepared pie crust and dot with cold butter.
-Choose either double crust or lattice crust and follow directions below.
-Bake for 45-60 minutes or until crust is golden brown and juices are bubbling from vent holes. If the edges start to brown too quickly, place a piece of aluminum foil around the rim.
-Remove to cooling rack and let cool for 30-60 minutes.
-Serve Peach Pie à la mode with ice cream or sweetened whipped cream.
-Refrigerate leftovers if there are any!
-Makes 1 double crusted pie. Serves 8.
Ready for the oven.
Ready to eat!
2 comments:
Yummmm!! :)
Wow! Mike - do you want to come do some cooking lessons with my husband?
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