1 pk For 10-inch two-crust pie 8 c Sliced fresh peaches (8 to 1
1 c Sugar -Medium)*
1/2 c All-purpose flour 1 ts Lemon juice
1/4 ts Ground cinnamon 2 tb Margarine or butter
*substitute: Frozen sliced peaches, partly Thawed and drained.
Make this southern favorite at summer’s peak with juicy, ripe peaches. Heat
oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon in large
bowl. Stir in peaches and lemon juice. Turn into pastry-lined pie plate.
Dot with margarine. Cover with top crust that has slits cut in it; seal and
flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent
excessive browning. Remove foil during last 15 minutes of baking.Bake about
45 minutes or until crust is brown and juice begins to bubble through slits
in crust. Serve with ice cream and Raspberry-Curran Sauce if desired. 8
SERVINGS; 560 CALORIES PER SERVING.
Yields
8 servings