DEEP DISH FRESH PEACH PIE
2 tablespoons lemon juice
1 1/2 pounds fresh peaches (6 cups sliced peaches)
1 1/4 cups plus 2 tablespoons sugar, divided use
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons flour
4 tablespoons butter, cut up
pastry for 8-inch single-crust pie
1 cup heavy (whipping) cream, whipped (to serve)
Sprinkle lemon juice over peach slices in large bowl.
Mix 1 1/4 cup sugar with the salt, cinnamon, nutmeg, and flour. Add to peaches. Toss until evenly coated. Spread in 1 1/2 quart baking dish. Dot with butter.
Roll out pastry 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 2 tablespoons sugar.
Bake 10 minutes at 450 F, then reduce heat to 350 F and bake 30 minutes more.
Serve with whipped cream.
Adapted from unknown source
2 tablespoons lemon juice
1 1/2 pounds fresh peaches (6 cups sliced peaches)
1 1/4 cups plus 2 tablespoons sugar, divided use
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons flour
4 tablespoons butter, cut up
pastry for 8-inch single-crust pie
1 cup heavy (whipping) cream, whipped (to serve)
Sprinkle lemon juice over peach slices in large bowl.
Mix 1 1/4 cup sugar with the salt, cinnamon, nutmeg, and flour. Add to peaches. Toss until evenly coated. Spread in 1 1/2 quart baking dish. Dot with butter.
Roll out pastry 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 2 tablespoons sugar.
Bake 10 minutes at 450 F, then reduce heat to 350 F and bake 30 minutes more.
Serve with whipped cream.
Adapted from unknown source
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