Peach Pie

Great way to use your peaches in the summer!

My suggestions:

• Instead of 10 peaches, you can also use 8 peaches and add in some blueberries
• I like to top the peaches with some pats of butter on top
• Brush with egg white, or soy milk to help make a nice brown color on the pie
• Pie shields are great to use to prevent over-burning of the edges of the pie

Here's what I basically did:

1. Preheat oven at 450
2. Put bottom crust on pie dish
3. Mix 1/3 cup flour, 1/2 cup white sugar, 1/2 cup brown sugar, and 1 tbspn corn starch
4. Mix above with peaches (and berries) and put in pie dish with bottom crust already laid down
5. Put pats of butter on top of the filling
6. Cover with top crust
7. Brush with egg white wash or milk
8. Cut slits on top
9. Put pie crust on top
10. in last 15 min of baking, remove pie crust
11. Bake at 450 for 15 min, and then at 350 for 30 min
12. Leave in oven to set

Peach Pie (~from allrecipes.com)

Ingredients

• 10 fresh peaches, pitted and sliced
• 1/3 cup all-purpose flour
• 1 cup white sugar

• 1/4 cup butter
• 1 recipe pastry for a 9 inch double crust pie

Directions

1. Mix flour, sugar and butter into crumb stage.
2. Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
3. Top with lattice strips of pie crust.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.