2 pie crusts (a top and a bottom)
3 cups peaches, sliced and peeled
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon lemon juice
1/3 - 1/2 cup extra fine baking sugar
1/3 - 1/2 cup extra fine baking sugar
5 tablespoons flour (or tapioca flour - Instant tapioca may be put
through the food processor to make the flour)
2 tablespoons butter
Put the pie crust into a 9 inch pie pan. With a fork, poke the pie crust in multiple
places to avoid crust bubbles. (tip – as you are peeling and slicing your
peaches, put the lemon juice in the bowl that you are placing the peaches in
and stir as you add more slices) Add all
the ingredients, except butter, into a large bowl and mix together. Pour
filling into the crust lined pie pan. Dot the
top of the filling with butter. Cover
with top layer of crust, adding some air vents.
Cook on 400 for about 45 minutes or until golden brown.
No comments:
Post a Comment