Countdown: Thanksgiving Pie #5
This peach pie is a Thanksgiving-type one! We first made it to take to an "after the temple dessert night" where several people requested the recipe, and we've made it often since then. It's one of our favorite ways to use our canned peaches.
Wintertime Peach Pie
3 cups drained, canned or frozen sliced peaches
½ cup sugar
3 Tbls flour
¼ tsp salt
pastry for a 2-crust pie
¼ cup peach syrup
¼ tsp almond extract
2 Tbls butter
Gently stir to combine peaches with sugar, flour and salt. Roll out half the pastry and line a 9-inch pie pan. Turn the peach mixture into the pastry. Mix together the peach syrup and almond extract and pour it over the peaches. Dot with the butter. Roll out the top crust and adjust over the peaches. Trim, seal and flute the edges. Bake 40 to 50 minutes at 400°. Serves 8.
Wintertime Peach Pie3 cups drained, canned or frozen sliced peaches
½ cup sugar
3 Tbls flour
¼ tsp salt
pastry for a 2-crust pie
¼ cup peach syrup
¼ tsp almond extract
2 Tbls butter
Gently stir to combine peaches with sugar, flour and salt. Roll out half the pastry and line a 9-inch pie pan. Turn the peach mixture into the pastry. Mix together the peach syrup and almond extract and pour it over the peaches. Dot with the butter. Roll out the top crust and adjust over the peaches. Trim, seal and flute the edges. Bake 40 to 50 minutes at 400°. Serves 8.
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