Peach Pie by Aunt Bee
The best peach pie I've ever tasted (or made). Serve with vanilla ice cream and enjoy!
- Double pie crust
- 5 cups fresh peaches, sliced (about 9 medium sized)
- 1 teaspoon lemon juice
- 1 cup sugar
- 1/4 cup all purpose flour
- 1/4 teaspoon cinnamon
- 2 tablespoons butter
Preparation time 20mins
Cooking time 65mins
Preheat oven to 425°F.
Mix together peaches and lemon juice.
Stir together sugar, flour and cinnamon. Add to peaches, stir to coat the peaches.
Pour into the bottom pie crust, dot with butter.
Cover with top crust, seal and flute the edges, cut four slits in the crust for steam to escape.
Cover the edges loosely with foil to prevent over browning. Bake 35 to 45 minutes, until the crust is browned and the filling begins to bubble through the crust.