I have always been a fan of fruit pies, especially peach. My grandma, who has peach trees in her apple orchard, cans her own peaches every year during the harvest season. She must have over one hundred jars of preserved peaches in her cellar. Grandma will crack open one of these jars of peaches and make her famous peach pie for Sunday supper. It’s just a joyful time of eating and chatting with family.
I love the following recipe so much because it’s easy to make and it reminds me of my grandma 🙂
2/3 cup Domino sugar
1/3 cup Gold Medal all-purpose flour
1/4 teaspoon McCormick ground cinnamon
5 to 5 1/2 cups sliced peeled fresh peaches (5 to 6 medium)
1 teaspoon lemon juice
1 package (12 oz) Pillsbury frozen deep dish pie crusts (or, make your own)
Place cookie sheet on oven rack. Heat oven to 400°F.
In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.
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Quick Tip: Serve peach pie with a few scoops of vanilla ice cream. Yum!