Pastry for 9" two-crust pie
3/4 c Brown sugar; packed
1/4 c Apricot jam or preserves
1/3 c All-purpose flour
1/4 ts Ground cinnamon
6 c Fresh peaches; sliced
1 ts Lemon juice
1 tb Butter
Make this southern favorite at summer's peak with juicy,
ripe peaches.
Set oven @ 425 F/218 C. Prepare pastry. Mix sugar, flour
and cinnamon in large bowl. Stir in peaches, apricot jam
and lemon juice. Turn into pastry-lined pie plate. Dot
with butter. Cover with top crust that has slits cut in
it; seal and flute.
Cover edge with 2" to 3" strip of aluminum foil to
prevent excessive browning. Remove foil during last 15
minutes of baking.
Bake about 45 minutes or until crust is brown and juice
begins to bubble through slits in crust.
Serve with ice cream and Raspberry-Currant Sauce if
desired.
