White Peach Pie
- 9-12 lbs. white peaches (no yellow)
- 3 frozen deep dish pie shells (Oronoque Orchards or Pet)
- 3/4 c. flour
- 1 1/2 c. sugar
- 9 tbsp. butter
- Juice of one lemon
- 1/2 gal. vanilla ice cream
Buy white peaches at Hay Day or Korean Market.
Buy package of pie shells at Grand Union or Stop & Shop.
Pit peaches and cut into large (1 inch or more) chunks; DO NOT PEEL. Mix about 8 cups peaches with 1/8 cup flour, 1/4 cup sugar and 1/3 of the lemon juice.
Put mixture in pie shell, pile high and sprinkle with 1/8 cup flour and 1/4 cup sugar....(famous Westport hostess recommends putting all flour and sugar on top, but...trust me on this!!)
Dot with 3 tablespoons butter. Repeat process twice and make two more pies.
Bake at 400 degrees for 50 minutes, OR 425 degrees for 45 minutes, OR 450 degrees for 15 minutes followed by 350 degrees for 30 minutes...(take your pick!)
Let cool (top of pie will be singed like toast).
Give one to someone you owe; one to someone you don't, and eat the third one yourself with all the ice cream.