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Pat’s Peach Pie
At a Glance
- Prep
- 20 minutes
- Cook
- 45 minutes
- Yield
- about 2 standard pies or 16 slices
Categories
- Dessert
Cuisine
- American
Difficulty
- Medium
Dietary
- Egg-free
- Nut-free
- Vegetarian
Allergens
- Contains or may contain: Milk
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 16. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
From The CFiander Family Collection: Pat's Peach Pie has juicy peaches, a hint of lemon, sugar, and cinnamon nestled in a flaky crust, crowned with a buttery finish.
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Ingredients
- 1 pastry dough, homemade or store bought roll
- 5 cups of peaches, sliced (about 9 medium)
- 1 teaspoon of lemon juice
- 1 cup of granulated sugar
- 1/4 cup of flour (or corn starch)
- 1/4 teaspoon of cinnamon
- 2 tablespoons of butter
- 1/4 teaspoon of vanilla extract
- 6 cups of sliced peaches (about 11 medium)
- 1 teaspoon of lemon
- 1 1/4 cup of granulated sugar
- 1/3 cup of flour (or cornstarch)
- 3 tablespoons of butter
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Instructions
Preheat Preheat oven to 425F and prepare pastry in pan and for top crust.
Mix Mix peaches and lemon juice. Stir together sugar, flour, cinnamon; mix with peaches
Fill Turn into pastry-lined pie pan; dot with butter.
Top Cover with top crust with slits cut in it; seal and flute. Cover edges with foil to avoid excessive browning; remove foil last 15 mins of baking.
Bake Bake 9" pie 35-45 mins, 10" pie 40-50 mins or until crust is brown and juice begins to bubble through slits in crust.
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