Fresh Peach Pie

With cinnamon.

This is written on two cards taped together; when folded, it looks like this:

From a box sold in Adams, Minnesota, with ephemera from Ohio.

Fresh Peach Pie

4 c. fresh peaches (sliced)
1 c. sugar
2-3 Tbsp. cornstarch (according to juiciness of peaches)
1/8 tsp. cinnamon
1/8 tsp. salt
1/3 c. water
2 Tbsp. butter

Mix sugar, cornstarch, salt, cinnamon, and water.

Add 1 c. peaches and cook until thickened. Remove from heat; add butter and fold in remaining peaches. Pour into pastry-lined pie pan; cover with top crust.

Bake 450 deg., 10 minutes.

Reduce heat to 350 deg., 35-45 minutes until golden.

Top crust: brush with milk. Sprinkle with sugar.

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