Bug Wars
16 years ago
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Time Wasters
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- Beautiful Malice
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All y'all
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How much I hate my e-reader13 years ago
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Italy, by Allison Lewis15 years ago
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2 comments:
that's great but where's the recipe?
xo
This is actually a "boughten" crust (the refrigerated, roll-out style -- it's too hot & humid here now to make pie dough).
For the filling:
6-7 fresh peaches, peeled & sliced 3/8" thick
1 tablespoon lemon juice
1 C sugar plus 1 tablespoon
pinch cinnamon
pinch nutmeg
pinch salt
3-4 tablespoons potato starch (depending on juciness of peaches)
Set oven to 425.
Toss all ingredients in medium bowl, turn into dough-lined pie plate. Cover with top crust. Cutting homes in the crust is much easier than doing a lattice top. Cook's does this with their blueberry pie, and I adapted.
Crimp the edges. Brush top with 1 T water and sprinkle with 1 T sugar. Place pie on baking sheet and bake until crust is set and beginning to brown; about 20-25 mins. Rotate and lower temperature to 375, bake until bubbly and golden brown 25-30 mins longer. Cool 2 hours before serving.
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