Just Peachy Pie
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Ingredients
  • Pastry for two-crust pie.
  • 6 cups of frozen, but well thawed, sliced peaches.
  • 1 teaspoon lemon juice or 2 & ½ teaspoons Fruit Fresh.
  • 1 & ¾ cups sugar.
  • ⅓ cup all-purpose flour - level measurement. Too juicy, add ½ (plus?) tablespoons next time.
  • ¼ teaspoon cinnamon
  • 3 tablespoon butter
Instructions
  1. I use a 9-inch pie plate for a thick 6-cup peach pie.
  2. It may overflow, so set a large piece of foil on rack below to catch drips.
  3. If not already added, add either 2 & ½ teaspoons of Fruit Fresh or a teaspoon of lemon juice to 6 cups of sliced peaches.
  4. Spoon into a sieve, and let stand until juices no longer drip.
  5. Reserve ¼ cup of peach juice.
  6. Prepare pastry.
  7. Heat over to 425.
  8. Stir together sugar, flour and cinnamon; mix with peaches.
  9. Stir in reserved ¼th cup of peach juice.
  10. Turn into pastry-lined pie pan.
  11. Dot with butter.
  12. Cover with lattice or full crust which has slits cut in it.
  13. Seal and flute.
  14. Cover edge with 2 to 3-inch strip of aluminum foil to prevent excessive browning.
  15. Remove foil the last 15 minutes of baking.
  16. A lengthy cooling time is necessary for this pie to set up well.
Recipe by Hopelessly Hopeful at http://www.hopelessly-hopeful.com/2021/01/11/just-peachy-pie/