Old-fashioned Peach Pie

This is the old-fashioned peach pie, made glamorous with pastry leaves cut from leftover scraps of dough.

• Homemade pastry for 1 (9 inch) double crust pie
• 3 pounds fresh peaches, peeled and slice
• 2 tablespoons lemon juice
• 1 cup sugar
• 1/2 cup unsifted, unbleached flour
• 1 teaspoon grated lemon peel
• 1/4 teaspoon ground nutmeg
• 1 tablespoon butter or margarine

METHOD

Preheat oven to 400°F.

Toss sliced peaches with lemon juice. Stir in sugar, flour, lemon peel, and nutmeg.

Roll half the pastry into an 11 inch circle; fit into a 9 inch pie plate. Fill with peach mixture.

Roll out remaining pastry for top crust; trim, fold edges under and crimp. Cut a round hole in the top; make leaves out of extra pastry, and place on top of hole.

Bake 45-50 minutes in preheated 400 ° F oven.

Serve with ice cream.

Serves 6

This recipe from www.inmamaskitchen.com

Contributor: Junior Trimmer

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