Just Peachy Pie
- 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
- I use a 9-inch pie plate for a thick 6-cup peach pie.
- It may overflow, so set a large piece of foil on rack below to catch drips.
- If not already added, add either 2 & ½ teaspoons of Fruit Fresh or a teaspoon of lemon juice to 6 cups of sliced peaches.
- Spoon into a sieve, and let stand until juices no longer drip.
- Reserve ¼ cup of peach juice.
- Prepare pastry.
- Heat over to 425.
- Stir together sugar, flour and cinnamon; mix with peaches.
- Stir in reserved ¼th cup of peach juice.
- Turn into pastry-lined pie pan.
- Dot with butter.
- Cover with lattice or full crust which has slits cut in it.
- Seal and flute.
- Cover edge with 2 to 3-inch strip of aluminum foil to prevent excessive browning.
- Remove foil the last 15 minutes of baking.
- 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/
3.5.3240