Peach Pie

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2/3 cup sugar

1/3 cup all-purpose flour 1/4 teaspoon ground cinnamon

6 cups slice peaches (68 medium)

1 teaspoon lemon juice

1 tablespoon butter or margarine of desired

1 1/3 cups all-purpose flour or bleached flour

1/2 teaspoon salt

1/3 vegetable oil

2 tablespoon cold water ( add a couple tablespoons more if needed)


1. Heat oven to 425 F.

2. In large bowl, mix sugar flour and cinnamon. Stir in peaches and lemon juice. Spoon into pastry-lined pie plate it butter into small pieces sprinkle over peaches. Cover with top pastry that has slits cut into it or do a lattice top, seal and flute. Cover edge with 2-3-inch strip of foil to prevent excessive browning remove foil during last 15 minutes of baking.

3. Bake about 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust. And then let cool for 2 hours.

4. To make the press-in-the-pan oil pastry. In a medium bowl, stir flour salt and oil until all flour is moistened. Sprinkle with cold water 1 tablespoon at a time. Tossing with fork until all water is absorbed.

5. Gather pastry into a ball. Press in bottom. And upside of 9- inch glass pie plate flute

6. Fill and bake as directed in pie recipe or to bake before filling is added heat oven to 475 F prick bottom and side of pastry thoroughly with fork bake 10-12 minutes or until light brown then let cool.

Bon Appetit!

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