Fresh Peach Pie
"This is a wonderful pie recipe to use up all of those yummy and sweet summer peaches. To make peeling easier dip peaches in boiling water for 30 seconds then plunge into sink or bowl of ice water. Once cool, you will be able to just rub the skin off (this will only work on ripe peaches). If you top this with a big scoop of vanilla ice cream it will be heavenly."
- Ready In:
- 2hrs
- Ingredients:
- 10
- Yields:
-
1 Pie
- Serves:
- 8
ingredients
- 6 cups sliced peaches (peeled & pitted)
- 2 tablespoons lemon juice
- 1⁄2 teaspoon pure almond extract
- 1⁄2 cup white sugar
- 3⁄4 cup brown sugar
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄4 cup flour
- 2 tablespoons butter
- 2 (9 inch) pie crusts
directions
- Preheat oven to 425.
- In large mixing bowl sprinkle sliced peaches with lemon juice and almond extract.
- Stir gently mixing well.
- Combine white sugar, brown sugar, salt and cinnamon, stirring well.
- Add flour to sugar mixture, mixing well.
- Combine peach mixture with flour & sugar mixture tossing gently to mix.
- Place bottom crust into 9" pie plate, pressing on sides and bottom to fit.
- Pour peach mixture into pie crust.
- Slice butter thinly and randomly place on top of peaches.
- Place second crust on top of peaches, folding top edge of crust under bottom edge of crust.
- Crimp with fork to seal around edges or using thumb and forefinger to flute edge.
- Make two slits in top crust.
- Bake at 425 for 20 minutes then reduce oven temperature to 350 and bake an additional 40 minutes or until top crust is golden brown.
- If edges of crust start browning too much cover with foil.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
