Mile High Peach Pie

Fresh peach pie

What can I say, other than, it is peach season in Texas.
You will need to preheat your oven to 375 degrees.

4 cups of peeled, pitted, and sliced fresh peaches
3/4 cup of sugar
1/4 cup of flour
1/4 teaspoon cinnamon
2 pie crusts, either homemade or purchased
1 Tablespoon butter, melted
enough sugar to sprinkle on top

Using a vegetable spray, coat the bottom of an 8 inch pie plate. Place 1 of the pie crusts, carefully centering it.  If it develops any tears or holes, use a little water on your fingers to press it closed.
Gently toss peaches, sugar, flour, and cinnamon, making sure to coat the peaches as evenly as possible.  Pour peaches into the pie crust in the pie plate and top with the seconded pie crust. Dampen the edges of the first crust with water, fold the edges of both crusts together and crimp.  Using a fork, prick the top of the crust in several places to release steam as it cooks.
Brush the top with butter and sprinkle with sugar.
Bake for 45 to 55 minutes. Remember to shield the edges so that the crust does not burn.
Let the pie cool before serving.  I like to serve it slightly warm with heavy cream on the side.

YUMMY!

Enjoy,

Deloris