Wintertime Peach Pie
We had this pie over the weekend (although not with a lattice crust) and when I went to add the link to the menu plan post, I discovered that I had never finished this post. Look at the pictures of our old pink countertop! Anyway, here's the recipe
Wintertime Peach Pie
pastry for a double crust pie
3 to 4 cups canned (or frozen) peach slices, drained (save a bit of the syrup)
1/2 cup sugar
1/4 cup flour
1/4 teaspoon salt
1/4 cup peach syrup
1/2 teaspoon almond extract
2 tablespoons butter
Line 9" pie plate with bottom crust. Gently combine peach slices, sugar, flour and salt and pour over crust. Combine peach syrup and almond extract and pour over. Dot with butter. Place top crust over and crimp edges. Cut a couple of slits in top. Bake at 400° for 40-50 minutes. Serve warm or cold, with ice cream or not.
pastry for a double crust pie
3 to 4 cups canned (or frozen) peach slices, drained (save a bit of the syrup)
1/2 cup sugar
1/4 cup flour
1/4 teaspoon salt
1/4 cup peach syrup
1/2 teaspoon almond extract
2 tablespoons butter
Line 9" pie plate with bottom crust. Gently combine peach slices, sugar, flour and salt and pour over crust. Combine peach syrup and almond extract and pour over. Dot with butter. Place top crust over and crimp edges. Cut a couple of slits in top. Bake at 400° for 40-50 minutes. Serve warm or cold, with ice cream or not.
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