2 tablespoons Lemon Juice 1 1/4 cups Sugar 1/8 teaspoon Salt 1/4 teaspoon Nutmeg 4 tablespoons Butter 1 1/2 pounds Fresh Peaches (6 c sliced) 2 tablespoons Sugar 1/4 teaspoon Cinnamon 3 tablespoons Flour 1 cup Heavy Cream -- Whipped re are pastry for 8" single crus et aside. Sprinkle lemon juice over peach slices in large bowl. Mix 1 1/4 cup sugar with the salt, nutmeg, cinamon and flour. Add to peaches. Toss until evenly coated. Spread in 1 1/2 quart baking dish. Dot with butter. Roll out pastry to to cover dish with 1 1/2 inch overhang. Press pastry to edge of dish and flute edge. Cut 3 vents in top. Sprinkle with remaining sugar. Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more. Serve with whipped cream.Makes 1 pie Preheat oven to 450 degrees Prep. time: 1 hour
How To make Deep Dish Peach PieG's Videos
Peach Pie
This delicious peach pie recipe packed with fresh peaches in a flakey butter crust is a summer classic and perfect with a scoop of ice cream. You'll love the big flavor, foolproof method, and crisp (not soggy) crust.
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Country Peach Preserves, All Natural, Delicious, and EASY!
For this particular recipe you will need the following: 11 lbs of Fresh, Organic Peaches (Then cut, pitted, and peeled) 4 Cups Organic Sugar 1 TBSP Butter 1/3-1/2 Cup Natural Fruit Pectin Mason Jars
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The Ultimate Berry Crumble - Food Wishes
Learn how to make the Ultimate Berry Crumble! Unlike most of the recipes that call themselves the ultimate, this amazing berry crumble is, and has the certification to prove it. I can't show it, but it's on parchment. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy what I consider the Ultimate Berry Crumble recipe!
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Peach Pie - Civil War cooking
It’s time to fill the pie paste from the previous episode! Felicia and Jeremy from History Acres are using the lard paste to make a simple and delicious peach pie. The recipe comes from the 1863 printing of the Beadle’s Dime Cookbook. Thank you to the Waterloo Farm Museum for hosting us at their 1840’s log house.
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