Peach Pie--10-Inch Recipe

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Peach Pie--10-Inch Ingredients

1 package for 10-inch two-crust pie
1 cup sugar
1/2 cup all-purpose flour
1/4 tsp ground cinnamon
8 cup sliced fresh peaches (8 to 1 medium, )*
1 tsp lemon juice
2 tbsp margarine or butter

A Recipe for
Peach Pie--10-Inch

Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

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This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke.
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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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Peach Pie--10-Inch

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Peach Pie--10-Inch Directions

*substitute: Frozen sliced peaches, partly Thawed and drained.

Make this southern favorite at summer's peak with juicy, ripe
peaches. Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour
and cinnamon in large bowl. Stir in peaches and lemon juice. Turn
into pastry-lined pie plate. Dot with margarine. Cover with top crust
that has slits cut in it; seal and flute. Cover edge with 2- to
3-inch strip of aluminum foil to prevent excessive browning. Remove
foil during last 15 minutes of baking.Bake about 45 minutes or until
crust is brown and juice begins to bubble through slits in crust.
Serve with ice cream and Raspberry-Curran Sauce if desired. 8
SERVINGS; 560 CALORIES PER SERVING.

Serves: 8

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Peach Pie--10-Inch Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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