Title: Fresh Peach Pie
Categories: Desserts, Pies
Yield: 1 Servings

6 c Peeled, sliced fresh peaches
1 1/3 c Sugar
1/4 c All purpose flour
1 ts Vanilla extract
3 tb Butter or margarine
Pastry for double-crust
9-inch pie
Vanilla ice cream(optional)

Combine peaches, sugar, and flour in a saucepan; set
aside until syrup forms. Bring mixture to a boil;
reduce heat to low, and cook 10 minutes or until
peaches are tender, stirring often. Remove from heat;
add vanilla and butter, blending well.

Roll out half of pastry to 1/8 inch thickness; cut
into 1/2-inch strips. Arrange strips, lattice fashion,
across top of pie. Trim strips even with edges; fold
edges under and flute. Bake at 425~ for 10 minutes.
Reduce heat to 350~ and bake an additional 30 minutes
or until crust is browned. Serve with ice cream, if
desired.

Recipe from "Southern Living Cookbook", 1987 by Oxmoor
House, Inc.
Posted to MM-Recipes Digest V3 #249

Date: Wed, 11 Sep 1996 16:43:48 PST

From: swooding@juno.com (susan j. wooding)