Open Face Peach Pie

  • 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)
  1. Line nine-inch pie pan with pastry, reserving scraps for ornamental leaves for border.
  2. Peel and halve peaches.
  3. Combine sugar, flour and cinnamon and sprinkly half the mixture into pastry-lined pie pan.
  4. Arrange peach halves in pan, cut side up.
  5. Sprinkle remaining sugar-flour mixture on top.
  6. 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.

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