3/4 c Sugar
3 tb All purpose flour
1/4 ts Ground nutmeg
1/4 ts Ground cinnamon
6 c Peeled; thickly sliced fresh
-peaches, (3 lbs)
3 tb Grenadine syrup
2 tb Lemon juice
2 tb Butter or margerine
Pastry for single crust pie
In a large bowel combine sugar, flour, nutmeg, and cinnamon. Add peaches
and toss till well coated. Let the mixture stand for 5 minutes. Carefully
stir in grenadine and lemon juice. Turn mixture into a 1 1/2 quart
casserole or a 10 inch round deep baking dish, spreading peaches evenly.
Dot with butter or margarine.
Prepare and roll out pastry to an even 9 inch or 11 inch circle (depending
on dish size). Cut slits in pastry. place over peach mixture in baking
dish. Trim pastry. Flute to sides of dish but not over the edge. To prevent
overbrowning cover the edge with foil. Place dish on baking sheet in oven.
Bake in 375 degree oven for 25 minutes. Remove foil. Bake for 30 to 35
minutes more or till crust is golden brown. Cool on rack before serving.
If you want a bottom crust also, simply line the bottom of dish with
pastry, and trim to edge of dish.
Yields
1 servings