sketch of Bob above the Peach Pie recipe.

PEACH PIE (Pat’s)

2 bags Meijer’s frozen sliced peaches (about 5 c. total)
1 c. sugar
4 T. flour
1/4 t. nutmeg
1/4 t. cinnamon
dash salt
2 T. butter
1 double crust

Slightly thaw the peaches and mix all ingredients together but the butter and crust. Pour into the bottom crust of a (9 inch) deep dish pie shell. Dot with butter and apply the top crust. Vent and bake at 400° for about 1 3/4 hours (start checking at 1 hour). Pat used a lattice top and cooked til bubbly.

Peach Pie recipe is published in our July, 2011 Menu Minder, Issue #333.