Saturday, August 6, 2016

Peach Pie Recipe

This is the time of year for peach pie.

Ingredients for Filling

4 (to 6) Cups of peeled and sliced peaches
⅞ cup sugar
4 Tbsp flour
½ teaspoon cinnamon
1⅓ Tbsp butter

Peel and cut up peaches
Mix in sugar, flour and cinnamon

An old rolling pin (the same style as found at Vermont Rolling Pins <>) and old cookbook

Ingredients for Crust

1 cup white flour
¾ cup whole wheat flour
1 teaspoon salt (don't leave out)
½ cup canola oil
¼ cup whole milk

Mix together, divide in half
Roll each half flat between two pieces of waxed paper


Put bottom crust in pie pan (a 9 inch Pyrex pan works well)
Pour in filling
Cut up butter into four or five pieces and place evenly on top of filling
Put on top crust
With a knife, place five or so slits in top crust

Bake in pre-heated oven at 425 degrees

Bake for around 40 minutes and check. One can bake it for an additional 10 minutes, or until crust is darkened enough

New England peaches are available from July to September.

Late Season Peaches

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