Recipe :: Peach Pie
Adapted from Fresh Peach Pie Recipe
Ingredients
2 9-inch unbaked deep-dish pie crusts
5 or 6 large ripe peaches, peeled and sliced
1 cup sugar
5 tablespoons flour
2 tablespoons butter
Directions
Combine peach slices, sugar, and flour in a bowl.
Pour peach mixture into bottom pie crust.
Dot peaches with butter pieces.
Cover with top crust, pinch crust edges together, and poke a few slits in the top.
Bake at 425°F for about 35-45 minutes or until crust is nicely browned and juice begins to bubble through slits in crust.
Cool, or serve warm with vanilla ice cream on top.
Notes
I use Marie Calendar's pie crusts from the freezer section in the grocery store. They're actually pretty good. I didn't peel my peaches and the skins aren't really noticeable, but I'll probably peel them next time. My peaches were extremely juicy, so I probably should've used an extra tablespoon or two of flour, but it tastes really good anyway. This pie is so easy to make, and it's delicious!