Peach or cherry pie

Pies
peach  or cherry pie

I've used this recipe of my mom's for over 50 years. Make pies in a standard pie plate, a couple of mini pie plates, or a large casserole pan or even on a baking sheet; the recipe is the same; only the amount of ingredients would be increased or decreased proportionally. I made them with 2 crusts in a 9 x 13 pan when my kids were still at home, and now I use two 6 inch pie plates for my husband and I. I have also made them in half pint canning jars and frozen them before baking (must start in a cold oven); no matter the size, the amounts listed cover many sizes. The last I made two nights ago were in the 6 inch pans, using just one crust formed into a galette. When there are fresh peaches we use them; otherwise frozen are great, but canned are considered "no way". With a store bought pastry (I won't judge) this is a 10 minute dessert, and it is always a must on Pi day! Nothing spoils someone like warm, homemade pie!

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