Monday, August 27, 2012

Perfect Peach Pie

No summer is complete without a straight-up peach pie.

Perfect Peach Pie
pastry dough sufficient for two pie crusts
about 12 peaches, peeled, pitted, & sliced
1/2 cup brown sugar
1/2 cup sugar
4 T. arrowroot starch
1/2 t. cinnamon

Mix all the filling in a large bowl. Roll out bottom crust and place in pie dish. Pour filling in. Roll out upper crust, place on top, cut vent, and crimp to seal edges. Bake at 425F for 25 min, then reduce heat to 350F and bake for another 40-50 min, until crust is golden and fruit goo starts splashing out of the crust vent.

Current Pie Tally: 94

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