| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pies |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 3 |
tb |
Enrichcd flour |
| 1/4 |
ts |
Nutmeg or cinnamon |
| 5 |
c |
Sliced peachcs |
|
|
. . . |
| 1 |
|
Recipe Plain Pastry |
|
|
. . . |
| 2 |
tb |
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 (400°) 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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