Ingredients & Directions
3/4 c Sugar
3 tb Enriched flour
1 Recipe Plain Pastry
1/4 ts Nutmeg or cinnamon
5 c Sliced peaches
2 tb Butter or margarine
Combine sugar, flour, and spice. Add to peaches; mix lightly. Spread in a 9 inch pastry-lined pie-plate; dot with butter. (Sprinkle it with extra nutmeg or cinnamon, if desired.) Top with lattice crust; crimp edges. Bake in a hot oven (400) 40 to 45 minutes or till done. Serve warm with whipped cream or ice cream; or pass a pitcher of cream.
Lattice Crust: Cut strips of dough 1/2 to 3/4 inch wide with pastry wheel or knife. Lay lengthwise strips on top of filled pie at 1-inch intervals. Fold back alternate strips to help you weave crosswise strips over and under, placing them on the diagonal. Trim bottom crust and lattice strips even with outer rim; seal edges. Dampen the edge lightly with water and place an extra strip over it, covering ends of the lattice. Seal, crimp edge.
Tasting-Test Kitchen note: For drained canned or frozen peaches, use only 1/3 cup sugar.
Yields 6 servings
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