Thursday, September 16, 2010

Single Crust Peach Pie

From Allrecipes
*It wasn't until after I was married that I even knew peach pie existed--even then it was something elusive, I only ever heard of someone making it.  Last Saturday I bought a case of delicious peaches.  Sadly, all 42 peaches had been devoured in less than 5 days (except for the 8 peaches I used to make jam)!  On the bright side, my children reached for the perfect peach snack in place of other things and we got to finally try our own Peach Pie. A definite winner--it too had a short life span and the leftovers didn't last the night.

3/4 cup white sugar
2 T butter, softened
1/3 cup flour
1/4 t ground nutmeg
6 fresh peaches - pitted, skinned, and sliced
1 recipe pastry for a 9 inch single crust pie

1.  Blanch the peaches in boiling water for 30 seconds, then cool in cold water.  This makes them a cinch to peel with your fingers.  Slice and pit peaches.
2.  Cream sugar and butter or margarine together.  Add flour and nutmeg; mix until mealy.  Spread 1/2 of mixture in pie crust.  Arrange peaches on top of crumb mixture.  Load the peaches up well over the edges of your pie pan (they will shrink a little while cooking).  Sprinkle remaining crumb mixture on top of peaches.
3.  Place pie on a baking sheet (to catch dripping).  Bake at 450 degrees F for 10 minutes.  Reduce heat to 350 degrees F.  Continue baking for 40 minutes, or until brown.

No comments:

Post a Comment