INGREDIENTS AND DIRECTIONS:
The first 2 crust fruit pie was probably developed by a baker with too little fruit who needed a second crust to help fill the pie plate. Sometimes creative cooks would replace the upper crust with a streusel mixture of oatmeal and nuts was added. Begin 2 hours ahead. 8 servings. 1/2 c. sugar 3/4 c. all-purpose flour 1/2 tsp. ground cinnamon 4 c. peeled, sliced peaches 1/4 c. packed brown sugar 1/4 c. butter
1. Prepare unbaked pie crust. Preheat oven to 425 degrees.
2. In large bowl, combine sugar, 1/4 cup flour and cinnamon. Add peaches; toss to mix well. Spoon mixture into pie crust.
3. In small bowl, combine remaining 1/2 cup flour and brown sugar. With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Sprinkle over peaches.
4. Bake 35-40 minutes until golden.
Streusel Apple Pie: Prepare as above but substitute 4 cups sliced, peeled and cored cooking apples for peaches. Increase sugar to 3/4 cup.
Filed under: Peach Pie Recipes |
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