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Peach Pie
SUBMITTED by Sara, Logan County
“An absolute winner.”
1/3 cup all-purpose flour
1 cup white sugar
1/4 cup butter
1 recipe pastry for a 9 inch double crust pie
10 fresh peaches, pitted and sliced
In mixing bowl, combine flour, sugar and butter to form crumbs;
set aside. Place one crust in the bottom of a 9 inch pie plate.
Line the shell with some sliced peaches. Sprinkle some of the
crumb mixture on top of the peaches, and then put more peaches
on top of the crumb mixture. Continue layering until both the
peaches and crumbs are gone. Top with second pie crust. Bake pie
in 350 degree oven for 45 minutes, or until crust is golden.
Allow pie to cool before slicing.
Note: To stop possible runniness, turn the oven OFF when the
baking time is complete and let it sit in the cooling oven while
continuing to boil off liquid. It won't burn, and it sets the
pie very nicely.
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