Fresh Peach Pie
This recipe is from my Grandmother, who passed when my Mom was just 10. I have the recipe on an index card in her handwriting, dated July 1951. I treasure it!
- 1 recipe of your favorite double pie crust
- 4 cups peeled, pitted and sliced fresh peaches
- 1 Tbs minute tapioca
- 1 Tbs lemon juice
- 1 cup sugar
- cinnamon to taste
- 1 Tbs butter
Preheat oven to 450.
Roll out half of the pie crust and ready in your favorite pie pan. Cut the other half into lattice strips and reserve.
Combine peaches, tapioca, lemon juice, and cinnamon, allowing fruit to absorb sugar and other ingredients thoroughly and evenly.
Fill pie shell with fruit and dot with butter. Arrange the lattice strips across the top.
Bake in hot oven for 10 minutes. Reduce heat to 375 and bake for about 25 minutes longer.
Gladys Somers, July 1951