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Enjoy this recipe from Big Book of Country Baking.
Submitted by: Kay Marone from Des Moines, IA
2-9 inch pie crust
8 c. peaches, peeled, pitted and sliced
2 t. lemon juice
1 t. vanilla extract
1 c. sugar
6 T. cornstarch
1 t. cinnamon
1/4 t. nutmeg
1/4 t. salt
4 T. butter, sliced
1 to 2 T. milk
Garnish: whipped cream
Line a 9” pie plate with one crust and set aside. Combine peaches, lemon juice and vanilla in a large bowl. Mix sugar, cornstarch, spices and salt in a separate bowl. Add sugar mixture to peach mixture; toss gently to coat. Spoon into pie crust; dot with butter. With a small cookie cutter, cut vents in remaining crust, reserving cut-outs. Place crust on top of pie; trim and seal edges. Brush milk over top crust and cut-outs; arrange cut-outs on crust. Cover edges loosely with aluminum foil. Bake at 400 degrees for 40 minutes. Remove foil and bake 10 to 15 more minutes, until crust is golden and filling is bubbly. Garnish with whipped cream. Serves 6 to 8. | |
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Line a 9” pie plate with one crust and set aside. Combine peaches, lemon juice and vanilla in a large bowl. Mix sugar, cornstarch, spices and salt in a separate bowl. Add sugar mixture to peach mixture; toss gently to coat. Spoon into pie crust; dot with butter. With a small cookie cutter, cut vents in remaining crust, reserving cut-outs. Place crust on top of pie; trim and seal edges. Brush milk over top crust and cut-outs; arrange cut-outs on crust. Cover edges loosely with aluminum foil. Bake at 400 degrees for 40 minutes. Remove foil and bake 10 to 15 more minutes, until crust is golden and filling is bubbly. Garnish with whipped cream. Serves 6 to 8. |
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