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PEACH PIE 1 to 1 1/2 c. granulated sugar 1/3 c. all-purpose flour 1/2 tsp. ground cinnamon 4 c. peeled and sliced fresh peaches 1 1/2 Tbsp. butter or margarine unbaked 2-crust pie shell Make pastry. Line pie plate with bottom crust. In large bowl, mix together sugar, flour and cinnamon. Combine carefully so as not to break up peach slices. Pour into pastry-lined pie plate. Dot with butter. Roll out top crust and fit over filling. Seal and flute edges. Slit top in several places for juice to bubble through. Bake in a preheat- ed 375 degrees oven for 40 to 50 minutes or until crust is nicely browned. Serve slightly warm with ice cream, if desired. Double Crust For 8 Or 9-Inch Pie: 2 c. flour 3/4 tsp. salt 2/3 c. vegetable shortening about 1/3 c. cold water Sift together flour and salt into bowl. Cut in shorten- ing with pastry blender or 2 knives until shortening pieces are the size of small peas. For the most tender crust, cover mixture at this point and refrigerate 2 to 3 hours or over- night. When ready to make the crust, make a hole in the center of the flour-shortening mixture; add water with a fork and quickly mix to form dough into a ball. If more water is needed to make flour mixture hold together, add 1 tablespoon at a time. Be careful not to add too much. Roll out the pastry. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |