|Old-fashioned double crust peach pie.|
|Nice peaches from the Farmer's Market.|
Old-Fashioned Peach Pie
1 egg, beaten
5 cups sliced peeled peaches
- Preheat the oven to 450 degree F).
- Line the bottom and sides of a 9 inch pie
plate with one of the pie crusts. Brush with some of the beaten egg to
keep the dough from becoming soggy later.
Brush crust with egg wash.
- Place the sliced peaches in a large bowl,
and sprinkle with lemon juice. Mix gently.
Slice peaches and add lemon juice. Dry ingredients mixed.In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt.
Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
Ready for oven.
- Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.
|Out of oven.|
|Ready to eat.|
Add a dollop of whipped cream and enjoy!