Last year at my grandfather’s birthday he said to me “I know you’re supposed to have birthday cake on your birthday, but all I want is a slice of pie.” So this year I made it happen! With Ohio peach season nearing the end, it was the perfect time to make a pie!
My mother has always told me that her Betty Crocker’s Cookbook has the best pie recipes. I use it to make my homemade apple and pumpkin pie for “friends-giving” hosted by my good friends Rob and Ashley’s. So I had no choice but to use Betty Crocker’s Cookbook to make my Grandpa’s “Birthday Pie!”
- Pastry for 8-inch two-crust pie (homemade or use store bought!)
- 4 cups peaches, sliced and peels removed (about 7-8 medium)
- 1 teaspoon lemon juice
- 2/3 cup sugar
- 3 Tablespoon flour
- 1/4 teaspoon ground cinnamon
- 1 Tablespoon margarine or butter
- Heat oven to 425 degrees F.
- Mix peaches and lemon juice.
- Line pie plate with pastry.
- Mix sugar, flour and cinnamon and then stir into peaches.
- Pour into pastry covered pie plate.
- Dot peaches with butter (or margarine).
- Cover with second pastry crust that has slits cut into it.
- Seal crust and flute.
- Cover edge with 2 to 3 inch strip of aluminum foil to precent excessive browning.
- Remove foil during last 15 minute of cooking.
- Bake until crust is brown and juices begin to bubble through slits in the crust, 35-45 minutes.
- Serve with ice cream if desired.
I made 2 pies- one for everyone to taste and one for my grandpa to take home!