| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Dairy |
|
Pies, Desserts, Fruits/nuts |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Lemon Juice |
| 1 1/2 |
lb |
Fresh Peaches (6 c sliced) |
| 1 1/4 |
c |
Sugar |
| 2 |
tb |
Sugar |
| 1/8 |
ts |
Salt |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 3 |
tb |
Flour |
| 4 |
tb |
Butter |
| 1 |
c |
Heavy Cream, Whipped |
|
|
Makes 1 pie Preheat oven to 450 degrees Prep. time: 1 |
INSTRUCTIONS
juice over peach slices in large bowl. Mix 1 1/4 cup sugar with the salt,
nutmeg, cinamon and flour. Add to peaches. Toss until evenly coated.
Spread in 1 1/2 quart baking dish. Dot with butter. Roll out pastry to to
cover dish with 1 1/2 inch overhang. Press pastry to edge of dish and
flute edge. Cut 3 vents in top. Sprinkle with remaining sugar. Bake 10
minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes
more. Serve with whipped cream.
hour
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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