Peach Pie

I’ve been looking for an easy peach pie recipe and found one from RecipeZaar.  The actual recipe calls for fresh peaches but since they are hard to find over here, I substituted canned peaches and eliminated the sugar.  I’m posting the actual recipe though.

For the Peach Pie, you will need:

• pastry for a double-crust 9-inch pie
• 5 cups fresh peaches, sliced
• 1 cup sugar
• 1/3-1/2 all purpose flour
• 1/4-1/2 teaspoon cinnamon
• 2 tablespoons butter
• 2 tablespoons sugar

1)  Preheat oven to 425° F.

2)  Stir together flour, 1 cup sugar, and cinnamon and set aside.

3)  Wash, peel, and slice fresh peaches.  If you’re using canned peaches, drain and slice peaches.

4)  Mix together peaches with the combined dry ingredients.  If using canned, skip the 1 cup sugar.

5)  Turn into pastry-lined pie pan and dot with butter.

6)  Cover with top crust, cut slits in it, seal the edges.

7)  Sprinkle top with 2 tablespoons of sugar.

8)  Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.

9)  Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.

10)  Pie may be frozen for future use.