Kate's Cuisine

Nov 26 2009

Peach Pie

Now that you’ve thrown the turkey in the oven and are thinking about dessert…

Recipe for Flaky Pie Crust $0.89
5 cups peach slices, peeled and pitted $1.65
1 1/4 cup white sugar $0.24
1/2 cup flour $0.11
1/2 – 3/4 teaspoon cinnamon and/or nutmeg to taste $.24
1 teaspoon lemon juice $0.02
2 tablespoons cold butter, cut into small pieces $0.12
1 tablespoon milk or cream for brushing the top crust $0.02
1 tablespoon sugar for the top crust $0.01
1/4 teaspoon nutmeg for dusting the top crust $0.04

Total Cost  $3.34

1.) Preheat oven to 375 degrees F.

2.) Roll out the pie crust bottom and tops according to directions leaving enough overhang to fold underneath. Place the bottom pie crust evenly in a 9″ pie pan or ceramic pie dish and set aside. Fold the top crust in half and place a towel over it so it doesn’t dry out.

3.)Toss together gently in a large bowl; peaches, sugar, flour, spices if desired and lemon juice.

4.) Fold into prepared pie crust and dot with cold butter.

5.) Fold other pie crust over the top of the pie and cut small slits in it to create steam vents. These will also help you know when the pie is done cooking because the ooey gooey fillings will start to bubble and ooze out of them!

6.) Bake for 45-60 minutes or until crust is golden brown. If the edges start to brown too quickly, place a piece of aluminum foil around the rim.

7.) Remove to cooling rack and let cool for 30-60 minutes.

8.) Serve and enjoy!

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