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4 cups sliced fresh peaches 1 L
1/2 cup sugar 125 mL
2 tbsp flour 30 mL
1/2 tsp cinnamon 2 mL
1/8 tsp salt 0.5 mL
1 tsp lemon juice 5 mL
2 tbsp butter 30 g
pastry for 1 crust pie
cream or ice cream, to serve
Place the sliced peaches in a shallow baking dish (3 pints/1.5 L capacity).
Combine sugar, flour, cinnamon and salt. Sprinkle over the peaches. Add the lemon juice and dot with butter.
Cover with pastry rolled thin to fit the top. Cut gashes in the pastry for the steam to escape. Brush top with milk.
Bake in 400°F/200°C oven for about 35 minutes.
Serve warm with cream or ice cream.
1/2 cup sugar 125 mL
2 tbsp flour 30 mL
1/2 tsp cinnamon 2 mL
1/8 tsp salt 0.5 mL
1 tsp lemon juice 5 mL
2 tbsp butter 30 g
pastry for 1 crust pie
cream or ice cream, to serve
Place the sliced peaches in a shallow baking dish (3 pints/1.5 L capacity).
Combine sugar, flour, cinnamon and salt. Sprinkle over the peaches. Add the lemon juice and dot with butter.
Cover with pastry rolled thin to fit the top. Cut gashes in the pastry for the steam to escape. Brush top with milk.
Bake in 400°F/200°C oven for about 35 minutes.
Serve warm with cream or ice cream.
