|Fresh Peach Pie|
Prepare your favorite pie crust or one of mine, Cherry Pie and Crust, 7/710 or Pastry for three Pie Crusts, 2/12/12.
Prepare 6 C. fresh ripe peaches (peel, pit, and slice)
1 lemon juiced
4 T. flour
1/2 C. brown sugar
1/2 to 3/4 C. sugar (depends on sweetness of the fruit) + more for sprinkling
1/2 t. cinnamon
1/2 t. vanilla
1/4 t. salt
2 T. butter
Preheat the oven to 400 degrees F. Roll the bottom crust, draping into the pie plate but do not trim. Set aside.
Squeeze the lemon into the bottom of a large bowl and toss the peaches well in the juice. This will prevent the peaches from becoming dark. Add the flour, both sugars, cinnamon, vanilla, and salt. Stir together until well combined and spread into the waiting crust. Dot the fruit with bits of the butter evenly.
Roll the top crust and either cut vents into a solid crust or cut into lattice. Place the top crust and crimp the edges, then trim. Sprinkle the top with sugar and bake in the preheated oven for 45-50 minutes. Reduce the heat to 350 and bake an additional 15-20 minutes until the fruit is seen to be bubbling. Remove from the oven to cool. Serve warm or cold, plain or topped with ice cream or whipped topping. Serves 6-8.