Peach Pie
Course: Dessert
Servings
6
servingsPrep time
30
minutesCooking time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
- Pie
Pastry for 2- crust 9” pie or 1-crust 9” pie and crumbs
6 cups peeled, sliced peaches
½ cup of sugar
3 tablespoons cornstarch
Dash salt
½ tsp nutmeg
Milk
Sugar
- Pie Crumbs
1 ½ cups flour
Pinch of salt
½ cup sugar
¼ teaspoon baking soda
¼ pound cold butter (1 stick)
Directions
- Roll out half of pastry; use to line bottom of pie plate.
- Layer peaches in pie plate.
- Combine sugar, cornstarch, salt, and nutmeg. Pour evenly over top of peaches.
- Roll out remaining pie crust and cover top of pie, sealing edges. Cut slits in top.
- Brush with milk and sprinkle with sugar.
- Bake in a preheated 425 degree oven for 10 minutes. Reduce heat to 350 degrees & bake for an hour more.
- If using pie crumbs, skip steps 4 and 5 and at this point just sprinkle the crumbs on top.
- Pie Crumbs
- Mix flour, salt, sugar, and baking soda.
- Cut in butter with pastry knife until butter is distributed throughout.
Notes
- This recipe makes enough crumbs for several pies depending on how thick you like your crumbs on top. Sore the remainder in a plastic bag in the refrigerator, they will last for months.
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