Monday, August 07, 2006

Pie Recipe #15 - Fresh Peach Pie (Pie Recipes)

Fresh Peach Pie
Yield: 8 servings
6 c Sliced fresh peaches
1 1/3 c Sugar
1/4 c All-purpose flour
1/2 ts Ground nutmeg
3/4 ts Vanilla extract
3 tb Butter or margarine; melted
Double crust pastry/ 9-in
Vanilla ice cream (optional)

Preparation Time: 0:20 Combine peaches, sugar, flour, and nutmeg in a saucepan; set aside until syrup forms. Bring mixture to a boil; reduce heat to low, and cook 10 minutes or until peaches are tender, stirring often. Remove from heat; add vanilla and butter, blending well. Roll out half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pieplate; trim off excess pastry along edges. Spoon peach filling into pastry shell. Roll remaining pastry to 1/8-inch thickness; cut into 1/2-inch strips. Arrange strips, lattice fashion, across top of pie. Trim strips even with edges; fold edges under and flute. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 30 minutes or until crust is browned. Serve with ice cream, if desired. Yield: one 9-inch pie.


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