This is the time of year where I really get into canning my fruit for the Fall and Winter seasons. I look out for those prices dropping in the market to get the best deal. This last week. When most stores had their peaches for $1.99-$2.69 a pound I found some beautiful Snow White Peaches for .88 cents a pound. Still a little higher than I would like but...I jumped on it anyway. I bought half a bushel which is 25 pounds...and canned them yesterday...I saved some for eating and made a wonderful pie for dessert.If all goes well...We will have them throughout the Winter. I also found Bartlett Pears for 33. a pound...yup!!! I didn't pass that one up...I bought 67 pounds!!!! I will be canning, juicing and have some for eating. I got a lot of work ahead of me with that one...But thrilled beyond measure that these healthy treats will be there for my family for the coming months!
~Old Fashioned Peach Pie~
Pastry for Two-Crust Pie
1/3 cup all-purpose flour
1/4 teaspoon ground cinnamon
6 cups sliced peaches (6 to 8 medium)
(I used Snow White peaches)
1 teaspoon lemon juice
1 tablespoon butter or stick margarine, if desired
1. Heat oven to 425°. Make pastry.
2. Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Turn into pastry-lined
pie plate. Cut butter into small pieces; sprinkle over peaches. Cover with top pastry that has slits cut in it; seal and flute.Or do a lattice style top like I did! Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
3. Bake about 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours.