Peach Pie


    • Pastry for Two-Crust Pie
    • 2/3 Cup Sugar
    • 1/3 Cup All-Purpose Flour
    • 1/4 Tsp Ground Cinnamon
    • 6 Cups Sliced Peaches (6-8 Medium)
    • 1 Tsp Lemon Juice
    • 1 Tbs Butter


    1. Heat oven to 425 degrees F. Make pastry. (Hint: I use Pillsbury Refrigerated Pie Crusts)
    2. Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Turn into pastry-lined pie plate. Cut butter into small pieces; sprinkle over peaches. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3" strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
    3. Bake about 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool in pie on wire rack.


    • Apricot Pie: Substitute 6 cups fresh apricot halves for the peaches.
    • Quick Peach Pie: Substitute 6 cups frozen sliced peaches, partially thawed and drained, for the fresh peaches.

Betty Crocker's New Cookbook