Perfect Peach Pie

peach pie

I must confess. I don’t make a lot of pies. I’m a bit pastry-challenged. But in my quest to perfect the fine art of pie making, I’m diving in and giving it a try.

My most recent effort was a fresh peach pie, which turned out beautifully (if I do say so myself! :) Here’s the recipe if you’d like to take advantage of the last bit of fresh peach season.

(I might try making this again with flash frozen peaches, maybe increasing the flour a tad (to 1/2 cup) to compensate for the extra moisture. I’ll let you know how it worked out!)


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  1. The butter is dotted on the peaches before the top crust is put on.

  2. What is the butter for I can’t seem to find it in the instructions?
    I suspect it should have been dotted on the fruit before the top pastry was put on but I would like to know before I try this recipe.

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