Peach Pie


3 pounds ripe peaches (about 9 medium)
1 tablespoon lemon juice
1 cup sugar
3 tablespoons flour
1/4 teaspoon ground cloves
dough for double-crust pie
2 tablespoons butter or margarine
1 egg white mixed with 2 teaspoons water


Peel peaches by immersing in boiling water for 20 to 30 seconds, then plunging into ice water. Peel off skin using fingers or a small knife. Cut peaches into ½-inch-thick wedges (should yield about 7 cups). Sprinkle peaches with lemon juice. Mix sugar, flour, and cloves in a large bowl; add peaches, and toss until evenly coated. Roll out half the pie dough to a 12-inch circle and fit into pie plate. Spoon filling into pie shell and dot with butter. Roll remaining dough into a 10-inch circle then cut into 12-¾-inch-wide strips. Weave strips to form lattice on top of pie. Crimp crust together around the edge. Brush lattice with egg-white mixture, then sprinkle with sugar. Bake at 375 degrees F for 50 to 55 minutes, until pastry is golden brown and peaches are tender when pierced. Cool for at least 1 hour before cutting.


8 servings

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can we cook pie directly

can we cook pie directly onstove