Step 1: Heat oven to 425 degrees. Prepare pastry.
Step 2: In a bowl, mix the peaches with the sugar. Stir in the cornstarch and cinnamon.
Step 3: Turn the peach mixture into pastry-lined pie plate; Drizzle lemon juice over mixture and dot with a little butter.
Step 4: Cover mixture with top crust; seal and flute. Cut slits in the top of crust. Wrap the edge with a little foil to prevent over browning. Remove foil the last 15 to 20 minutes.
Step 5: Bake pie for approximately 50 to 60 minutes or until cust is a golden brown and juice begins to bubble through the slits. Cool completely.
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.