| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Pies | 1 | Servings | |
INGREDIENTS
| 6 | c | Peeled, sliced fresh peaches |
| 1 1/3 | c | Sugar |
| 1/4 | c | All purpose flour |
| 1 | ts | Vanilla extract |
| 3 | tb | Butter or margarine |
| Pastry for double-crust | ||
| 9-inch pie | ||
| Vanilla ice cream(optional) |
INSTRUCTIONS
Combine peaches, sugar, and flour in a saucepan; set aside until syrup forms. Bring mixture to a boil; reduce heat to low, and cook 10 minutes or until peaches are tender, stirring often. Remove from heat; add vanilla and butter, blending well. Roll out half of pastry to 1/8 inch thickness; cut into 1/2-inch strips. Arrange strips, lattice fashion, across top of pie. Trim strips even with edges; fold edges under and flute. Bake at 425~ for 10 minutes. Reduce heat to 350~ and bake an additional 30 minutes or until crust is browned. Serve with ice cream, if desired. Recipe from "Southern Living Cookbook", 1987 by Oxmoor House, Inc. Posted to MM-Recipes Digest V3 #249 Date: Wed, 11 Sep 1996 16:43:48 PST From: [email protected] (susan j. wooding)
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