Classic and easy peach pie, just the right spice and sweetness, follow my instructions and you’ll go to heaven!This southern product is very suitable for summer use and will be available soon!
- You will need:
° Dough chips: 2 (for 9 pies)
° egg: 1 (scrambled)
° Peaches: 5 c (peel and shu)
° juice lemon: 2 tsp
° All purpose flour: 1/2 cup
° sugar: 1 cup
° Cinnamon: half a teaspoon
° Nutmeg: 1/4 teaspoon
° Salt: 1/4 teaspoon
° Butter: 2 tablespoons
- Directions : Begin by preheating oven to 450°F (230°C) & covering 9° saucepan with pastry crust, and take a large bowl and place it over the peaches, immediately sprinkle with lemon juice and stir gently.
Combine the flour, sugar, cinnamon, nutmeg and salt in another bowl. Next you want to pour on peaches & mix sweetly & then pour to a pie crust also sprinkling with butter.
Then cover the contour and fold it under the edge of the down jacket with another test roller.
Use your fingers or a fork to press the crust to secure the two layers together, brush the cake with the remaining beaten egg, and make a few cuts in the center of the crust to allow the steam to dissipate.
Ripening time, bake for 10 minutes and, if necessary, reduce temperature to 350°F (180°C). Do not stop baking until the crust is golden and the filling is done through the groove in the center of the crust. It will take another 30 to 35 minutes.
You may need to covering it with tin foil in middle of the baking process if edges of pie are baking too quickly, always remember to let it cool before serving, I always like this pie when it’s hotter than the heat.