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Instructions |
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1.
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Combine sugar, flour, and spice. Add to peaches; mix lightly. Spread in 9 inch pastry-lined pie plate; dot with butter. (Sprinkle with extra nutmeg or cinnamon, if desired. ) Top with lattice crust; crimp edges. Bake in hot oven (400) 40 to 45 minutes or till done. Serve warm with whipped cream or ice cream; or pass pitcher of cream.
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2.
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Lattice Crust: Cut strips of dough 1/2 to 3/4 inch wide with pastry wheel or knife. Lay lengthwise strips on top of filled pie at 1-inch intervals. Fold back alternate strips to help you weave crosswise strips over and under, placing them on the diagonal. Trim bottom crust and lattice strips even with outer rim; seal edges. Dampen edge lightly with water and place extra strip over it, covering ends of lattice. Seal, crimp edge.
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Tasting-Test Kitchen note: For drained canned or frozen peaches, use only 1/3 cup sugar.
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