YUMMY!
Ingredients:
Double Pie Crust
5 CUPS (approx. 3 lbs) of sliced and peeled WHITE PEACHES
1/2 LEMON
1/3 cup FLOUR
2/3 cup SUGAR
GROUND GINGER (to taste)
CINNAMON (to your taste)
1 TBSP butter
Directions:
Lay pie crust in pie plate (mine was 9.5″). Bake for 12 minutes at 425 degrees. Take out and cool.
Mix the flour/sugar/spice mixture together in a small bowl, set to the side.
Cut and peel WHITE PEACHES, pat dry if they are particularly juicy.
Squeeze 1/2 lemon over the peaches to coat.
Mix peaches with the dry flour mixture until all of the peaches are coated. It should become like a syrup over the peaches, the more you mix together.
Put the syrupy peaches into the pie shell, put divided up tablespoon of butter around the top of the pie filling.
Then cut and criss-cross the second pie crust over the top (or decorate as you like).
Wet the pie crust with water, sprinkle with white sugar (or mix it up with white and brown). Doing this before cutting and layering may be easier to do.
Bake for 35 minutes (with foil over the edges) in 425 degree oven.
Take off the foil.
Bake 10 minutes uncovered, then turn oven off and let rest in oven. (I only do this if my pie crust isn’t looking like it will burn… otherwise cover it up.)
Let cool for at LEAST 2 hours, so that the pie doesn’t ‘run’ when you slice into it.
I wish I had a slice right now actually (and I had at least 2 slices of pie with lunch!)….
… it’s that good!
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