| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pies | 6 | Servings | ||
INGREDIENTS
| 3/4 | c | Sugar |
| 3 | T | Enrichcd flour |
| 1/4 | t | Nutmeg or cinnamon |
| 5 | c | Sliced peachcs |
| . . . | ||
| 1 | Recipe Plain Pastry | |
| 2 | T | Butter or |
INSTRUCTIONS
margarine Combine sugar, flour, and spice. Add to peaches; mix lightly. Spread in 9 inch pastry-lined pieplate; dot with butter. (Sprinkle with extra nutmeg or cinnamon, if desired.) Top with lattice crust; crimp cdges. Bake in hot oven (400ø) 40 to 45 minutcs or till done. Serve warm with whipped cream or ice cream; or pass pitcher of cream. Lattice Crust: Cut strips of dough 1/2 to 3/4 inch wide with pastry wheel or knife. Lay lengthwise strips on top of filled pie at 1-inch intervals. Fold back alternate strips to help you weave crosswise strips over and under, placing them on the diagonal. Trim bottom crust and lattice strips even with outer rim; seal edges. Dampen edge lightly with water and place extra strip over it, covering ends of lattice. Seal, crimp edge. Tasting-Test Kitchen note: For drained canned or frozen peaches, use only 1/3 cup sugar.
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Nutrition (calculated from recipe ingredients)
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Calories: 131
Calories From Fat: 34
Total Fat: 3.8g
Cholesterol: 10.2mg
Sodium: <1mg
Potassium: 1.6mg
Carbohydrates: 25g
Fiber: 0g
Sugar: 25g
Protein: <1g