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Recipe Categories: McClug's HOME PAGEAPPETIZERS BREAD CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES

Pie, Fresh Peach




Source of Recipe


From My File: McClug (Origin unknown)


Recipe Introduction


Click on the link below to see a color photo of this recipe.



Recipe Link: http://communities.msn.com/RecipesForNonCooks/desserts.msnw

List of Ingredients




1/2 cup sugar

3 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

6 large ripe peaches (about 2-1/2 pounds)

1 tablespoon lemon juice

1/4 teaspoon almond extract

1 package pie crust mix

Milk or water

Sugar


Recipe



1. Combine sugar, flour, cinnamon and salt in a small bowl.

2. Drop peaches into boiling water for 15 seconds; drain; peel; halve, pit and slice into a large bowl. Sprinkle with lemon juice and almond extract; toss to coat. Add sugar mixture; mix gently.

3. Prepare pie crust mix according to package directions. Roll out 2/3 to a 12-inch round on a lightly floured surface; fit into a 9-inch pie plate. Trim edge to a 1-inch overhang. Spoon in filling.

4. Roll out remaining pastry to an 11-inch round; cut into 10 strips. Weave strips over top of pie, pressing strips firmly to bottom crust. Turn edges under flush with rim; press to make a stand-up edge; flute. Brush pastry with milk or water; sprinkle with sugar.

5. Bake at 425 degrees F. for 15 minutes. Lower heat to 350 degrees F.; bake 35 minutes longer or until pastry is golden brown and juices are bubble. Cool.

Serves 6