| 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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