| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Canadian | Desserts, Fruits | 6 | Servings |
INGREDIENTS
| Pastry for 9 inch double crust pie | ||
| 6 | c | Sliced peeled peaches ( 6 large) |
| 1 | tb | Lemon juice |
| 1/4 | c | Butter |
| 1/2 | c | Packed brown sugar |
| 2 | tb | All-purpose flour |
| Pinch of salt |
INSTRUCTIONS
On lightly floured surface, roll out half of the pastry to fit into a 9 inch pie plate; set aside. In bowl, combine peaches with lemon juice; set aside. In saucepan, melt butter over medium heat; stir in sugar just until blended, about 30 seconds. Remove from heat; stir in flour and salt. Stir into peaches; spoon into pie shell. Roll out remaining pastry. Using fluted pastry wheel or knife, cut into 3/4 inch wide strips. Moisten pastry rim. Weave strips over filling, pressing ends firmly to rim; trim and crimp edge. Bake in 425=F8F oven for 15 minutes; reduce heat to 350=F8F and bake for 35 minutes longer or until pastry is golden and filling bubbly. Let cool on rack. Makes 6 to 8 servings. Typed in MMFormat by cjhartlin@msn.com Source: The Canadian Living 20th Anniversary Cookbook. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Apr 15, 1998
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