Peach Pie
A double-crust peach pie from the 'Flavors of Texas'. Serve warm or at room temperature with whipped cream or ice cream.
ā±ļø Prep: 20 minš³ Cook: 50 min
Ingredients
| 1 | Pastry for one double-crust pie | |
| 6 about 1 kg / 2 lb. | Fresh ripe peaches, peeled and sliced | |
| 125 ml (1/2 cup) | Sugar | |
| 1 | Lemon (juice) | |
| 2 1/2 tbsp. | 38 ml | Cornstarch |
| 1/2 tsp. | 2.5 ml | Cinnamon |
Instructions
- Divide the pastry in half. Roll out one half into a circle and line a 22 cm (9") pie plate. 2. Toss the sliced peaches in a bowl with the lemon juice. 3. Combine the sugar, cornstarch and cinnamon and toss with the peaches. 4. Place into the pie shell. 5. Roll out the remaining pastry and place the top crust onto the pie, pressing and crimping the edges to seal. Cut a few small vents in the top to let steam escape (or top with a lattice crust). 6. Bake in a 200Ā°C (400Ā°F) oven for 10 minutes, then reduce the heat to 180Ā°C (350Ā°F) and bake about 40 minutes more, or until the pastry is golden and the filling is bubbling and slightly thickened. 7. Serve warm or at room temperature, with whipped cream or ice cream if desired.