Peach Pie
- pastry for a 9-inch, double<rust pie, unbaked
- 5 cups peaches, peeled and sliced (about 9 peaches)
- 1 tablespoon lemon juice
- 2 tablespoons flour
- 1/2 cup honey
- 1/4 teaspoon salt
- 1 egg
Instructions:
Nothing is as succulent as a juicy peach pie. It is great on its own, or try it with a scoop of vanilla ice cream. Serve warm or at room temperature.
- Prepare pastry dough. Line a 9-inch pie pan with the bottom crust. Refrigerate remaining dough while preparing pie.
- Peel peaches: Bring a pot of water to boil. Drop peaches into boiling water for 2 minutes.
- Remove peaches with a slotted spoon, and plunge them into a bowl of ice water. Skin will easily peel away from peach.
- Slice peaches into 1/2-inch thick slices, and drain the peach slices in a colander.
- Combine lemon juice, flour, honey, salt, and egg. Stir until well blended.
- Arrange peaches in the prepared pie shell, and pour honey mixture over them. Cover with the top pastry. Trim the edges, crimp them together, and cut steam vents.
- Bake at 450° for 15 minutes, reduce heat to 350°, and bake 25 minutes longer, until crust is done and peaches are tender. Cool on a rack.