fresh peach pie
(2 ratings)
I have made this peach pie for many years. This recipe came from an old Betty Crocker cookbook from the early 70's.
(2 ratings)
yield
6 serving(s)
prep time
20 Min
cook time
50 Min
method
Bake
Ingredients For fresh peach pie
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6 cups sliced fresh peaches
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1 teaspoon fresh lemon juice
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¾ cup sugar
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1/3 cup cornstarch
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¼ teaspoon cinnamon
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2 tablespoons butter
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½ teaspoon vanilla extract, optional
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unbaked pastry for 2 crust pie
How To Make fresh peach pie
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1Heat oven to 425 degrees.
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2Prepare pastry.
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3In a medium bowl, add the peaches and mix with the sugar. Stir in the cornstarch and cinnamon with the peaches and mix to combine.
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4Turn peach mixture into a unbaked pastry-lined pie pan. Sprinkle lemon juice and vanilla over mixture; dot with butter.
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5Cover with top crust; seal and flute. Cut slits in crust.
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6Bake pie for approximately 45-60 minutes or until crust is golden brown and juice begins to bubble through slits in crust.
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