 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Although I haven't made this yet I am planning on making this yummy sounding peach pie before peach season is over. Recipe source: newspaper. Ingredients:
pastry for double-crust pie (your own or pillsbury pie crusts) |
1/2 cup brown sugar |
1/2 cup white sugar |
1/4 cup cornstarch |
3/4 teaspoon ginger |
1/2 teaspoon cinnamon |
1 1/4 teaspoons vanilla |
5 peaches, peeled and sliced |
2 tablespoons lemon juice |
Directions:
1. Preheat oven to 400-degrees F.
2. Prepare pastry or use pre-packages pastry and put bottom crust in a 9-inch pie pan.
3. In a large skillet combine sugars, cornstarch, ginger, cinnamon and vanilla.
4. Fold in peaches and simmer for 5 minutes or until filling thickens slightly.
5. Remove from heat and stir in lemon juice.
6. Spoon filling into prepared pie pan.
7. Fit top crust on top of filling.
8. Crimp and seal edges.
9. Cut slits in dough on top of pie.
10. Place pie on baking sheet and cover loosely with foil.
11. Bake for 15 minutes, remove foil and bake for 45 more minutes or until crust is brown and filling is bubbly.
|
|