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Enjoy this recipe from Best-Loved Baking Recipes.
Submitted by: Kay Marone from Des Moines, IA
2-9 inch pie crusts
5 c. peaches, peeled, pitted and sliced
2 t. lemon juice
1/2 t. vanilla extract
1 c. sugar
1/4 c. cornstarch
1/2 t. cinnamon
1/4 t. nutmeg
1/8 t. salt
2 T. butter, diced
1 to 2 T. milk
1 T. turbinado sugar
Line a 9 inch pie plate with one crust and set aside. Combine peaches, lemon juice and vanilla in a large bowl. Mix sugar, cornstarch, cinnamon, nutmeg and salt in a separate bowl. Add sugar mixture to peach mixture, toss gently to coat. Spoon into pie crust, dot with butter. Place crust on top of pie, trim and seal edges. Crimp and flute edges. Brush milk over top crust and sprinkle with turbinado sugar. Cut vents in top. 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. Serves 6 to 8. | |
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Line a 9 inch pie plate with one crust and set aside. Combine peaches, lemon juice and vanilla in a large bowl. Mix sugar, cornstarch, cinnamon, nutmeg and salt in a separate bowl. Add sugar mixture to peach mixture, toss gently to coat. Spoon into pie crust, dot with butter. Place crust on top of pie, trim and seal edges. Crimp and flute edges. Brush milk over top crust and sprinkle with turbinado sugar. Cut vents in top. 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. Serves 6 to 8. |
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