- 6-7 large peaches (medium to small may fit better?)
- 1 cup sugar
- 2 Tbsp. flour
- 2 Tbsp. butter
- Pastry dough for one crust pie
- Few dashes of cinnamon (optional)
- Line nine-inch pie pan with pastry, reserving scraps for ornamental leaves for border.
- Peel and halve peaches.
- Combine sugar, flour and cinnamon and sprinkly half the mixture into pastry-lined pie pan.
- Arrange peach halves in pan, cut side up.
- Sprinkle remaining sugar-flour mixture on top.
- Place leaves around edge and bake at 400 degrees and continue baking for about 45 minutes until browned.
- Yellowed newspaper clipping — 1990 or before. Maybe peaches were smaller then?
Ruth Shoemaker’s recipe box.
(4.00 out of 5)