Preheat oven to 425
Pie dough for 2 crust pie (I use frozen deep dish pie crusts. I have found these work best. The rolled crust like Pillsbury tend to get gummy and mushy in the peach mixture.) Thaw the pie crust while you prepare the peaches
6 cups peach slices
2 tsp lemon juice
As you peel and slice the peaches, place them in cold water with the lemon juice added. Drain and place in a large mixing bowl.
Add
1 1/4 cup sugar
1/3 cup flour
2 tsp cinnamon
Mix well. Place a layer of the peaches in the bottom of a 2 quart casserole. Cut a circle from the bottom of one of the pie crusts and cut into 3 strips. Place these on the peaches side by side but not necessarily touching.
Cover the pie dough with a layer of peaches (about half of what you have in the bowl). Take the remaining outer parts from the pie crust and tear into pieces about 3 inches long. Arrange on top of the peaches, covering most of the peaches but not overlapping. You may not need to use all the dough from that crust.
Cover with the remaining peaches. Spread out to cover all the dough. Cut a circle from the center of the second crust and place on top of the peaches. It is not necessary to cover completely.
1 to 2 Tbsp butter or margarine
Scatter small bits of butter on any exposed peaches.
Sprinkle the top with a mixture of sugar and cinnamon.
Bake at 425 for 45 minutes. If it gets too brown you can cover the top with foil.
My mom served it with milk poured over top. Ice cream or whipped cream are also good toppings.
BONUS - PIE DOUGH COOKIES
Use the extra scraps of pie dough to make easy cookies. Break into cookie sized pieces. Arrange in the foil pie pans and sprinkle generously with a cinnamon and sugar mixture.
Bake about 10 minutes until golden brown.
No fresh peaches - no problem. Use frozen or canned and omit the lemon juice and water rinse. I usually slice or chop the peaches a little if using these.
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