Its that time of the year again.fleshly picked peaches.right from the tree!! Deronda demonstrates how simple & easy it is to make a perfectly FRESH PEACH PIE.absolutely scrumptious!! Click on Show more below for recipe.\r<br>\r<br>Link to Perfect Pie Crust. \r<br>\r<br>\r<br>ULTIMATE FRESH PEACH PIE\r<br>\r<br>Preheat oven to 450 degrees F.\r<br>\r<br>3 pounds fresh peaches, rinsed, peeled, pitted and cubed\r<br>1 1/4 cup sugar\r<br>1/2 cup flour\r<br>1 teaspoon cinnamon\r<br>1/4 teaspoon nutmeg\r<br>2 tablespoons lemon juice, fresh is best\r<br>2 tablespoons butter, cut into tiny cubes\r<br>pinch of salt, optional\r<br>1 9-inch pie crust, unbaked \r<br>\r<br>Plus another 9-inch pie crust for lattice top \r<br>\r<br>1. Add rinsed, peeled, sliced peaches to large bowl. Toss with lemon juice.\r<br>\r<br>2. In small mixing bowl.add sugar, flour, cinnamon and nutmeg, Whisk well. Add to peach. Toss well with two fork.\r<br>\r<br>3. Pour coated peaches in unbaked pie crust.\r<br>\r<br>4. Add 1/2-inch strips of pie crust to top of pie to make a lattice top over pie.\r<br>\r<br>5. Place pie on baking sheet. Bake in 450 degrees F. oven for 10 minutes. Reduce heat (do not open oven door) 350 degrees F. and bake an additional 35-40 minutes or until bubbly and golden.\r<br>\r<br>6. Cool pie on rack 2-3 hours before serving. For the perfect slice of PEACH PIE, cool completely!!\r<br>\r<br>TIP: Serve with ice cream\r<br>\r<br>ENJOY!!
