| BRIGHAM CITY PEACH PIE |
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Makes One 9-inch Pie 8 ServingsCrust 9-inch Classic CRISCO Double Crust Filling 4 to 5 cups sliced, peeled peaches (about 2 pounds or 5 to 6 medium) 3/4 cup sugar 3 tablespoons all-purpose flour 1/4 teaspoon nutmeg 1/8 teaspoon salt 1 tablespoon thawed frozen orange juice concentrate 3 tablespoons butter or margarine For crust, prepare (see Classic Crisco Pie Crust recipe) and press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 400ºF. For filling, place peaches in large bowl. Combine sugar, flour, nutmeg and salt. Sprinkle over peaches. Toss well to coat. Drizzle orange juice concentrate over peaches. Toss carefully. Spoon into unbaked pie crust. Dot with butter. Moisten pastry edge with water. Cover pie with top crust. Cut slits in top crust to allow steam to escape. Bake at 400ºF for 50 minutes. Cover edge with foil, if necessary, to prevent overbrowning. Cool until barely warm or to room temperature before serving. |
