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sunlit_music: (lauren bacall 06 by jordanna morgan)
[personal profile] sunlit_music
Prep time: 30 minutes.

Total cooking time: 1 hour 15 minutes


1 package of pastry for a 9 inch double crust pie / 2 sheets of pastry for a baking tray

1 egg, beaten. 5 cups of sliced peaches. 2 tablespoons of lemon juice or lime juice. 1/2 cup of all purpose/plain flour. 1/2 cup of brown sugar. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 2 tablespoons butter. 1 teaspoon vanilla essence (optional).


Preheat oven to 450 degrees Fahrenheit (220 degrees Celsius). Line bottom and sides of a pie plate / baking tray with one pie crust. Brush with some beaten egg to prevent crust dough from becoming soggy later.

Place colander in a bowl and add peaches. Pour lemon juice / lime juice over peaches. Toss fruit gently. This way, excess juice falls to the bottom.

In a separate bowl, mix together the flour, nutmeg, cinnamon, vanilla essence, salt and sugar. Pour mixture over peaches and mix gently.

Pour peach mixture into pie crust and dot with butter. Cover with another pie crust and fold the crust's edges under. Flut the edges to seal or press the edges with the back of a fork dipped in egg. Brush remaining beaten egg over the top crust. Cut slits in the top crust with a knife to vent steam.

Bake for 10 minutes in the iven , then reduce heat to 350 degrees Fahrenheit (175 degrees Celsius). Bake for an additional 35 minutes until the crust is brown and the juice bubbles through the vents. If the edges brown too fast, cover them with strips of aluminium foil halfway through baking. Serve and enjoy! :) If the flavour is too tart, you can offset this by adding ice cream.
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