Fresh Peach Pie
Now that peaches are in season it's a great time to make a fresh peach pie.
Pastry for a two crust pie
3 tablespoons all-purpose flour
1/4-teaspoon nutmeg or cinnamon
a dash of salt
5-cups sliced fresh peaches
Prepare the pastry. At this point you can choose to make homemade
pie crust or buy the ready made crust. The ready made is a great invention.
You can keep on hand in the freezer, then you're able to make a pie as quick as a wink.
Ready made pastry crust
Combine; the sugar, flour, nutmeg, salt, and peaches. Toss to coat well. Set a side.
Preheat oven to 400 degrees.
Line a pie pan with the pastry.
Line pie dish with pastry crust
Pour the peach mixture into the pastry crust. Dot with the 2 tablespoons butter.
Moisten the edges of the pastry crust, and add the second crust.
Pat down lightly to seal. Now fold under the edges of the crust,
kind of like tucking in a sheet, crimp the edge or mark with a fork.
Fold under top crust and crimp
Cut a few slits in the top crust to let steam escape.
Bake for 45 to 50 minutes.
Be sure to select ripe peaches with no bruises. If there are some bad spots remove.
To peel the peaches easily, dip in hot water for a few seconds, then in cool
water. Skin should peel off well.
Cool pie at room temperature about 1 hour before slicing.