Eating fresh peaches as fast as you can slice ‘em is a perfectly wonderful way to enjoy summer’s sweetest stone fruit. But sometimes it’s hard to keep up, so when you find yourself with a load of ripe peaches, it’s time to make pie, and this is the recipe to use. It’s as simple, sweet and all about the peaches!
2/3 cup sugar
1/3 cup Gold Medal™ all-purpose flour
1/4 teaspoon ground cinnamon
5 to 5 1/2 cups sliced peeled fresh peaches (5 to 6 medium)
1 teaspoon lemon juice
1 package (12 oz) Pillsbury™ Pet-Ritz™ frozen deep dish pie crusts
1 Place cookie sheet on oven rack. Heat oven to 400°F.
2 In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
3 Bake on cookie sheet about 45 minutes or until crust is
golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.
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