Friday, September 11, 2009

Mennonite open-faced peach pie

This easy peach pie was the highlight of Robin's fabulous buffet today. She discovered the recipe while traveling in Mennonite country.

Mennonite open-faced peach pie 

7 fresh peaches, cut in half and pitted
3/4 cup sugar
1/4 cup flour
1/4 c water, or peach juice
2 tblsp. butter
2 tblsp. lemon juice
9-inch diameter unbaked pie crust

Combine sugar, butter and flour to make crumbs. Sprinkle half of this mixture in the bottom of an unbaked pie crust. Place peach halves with cut side up in pie shell. Cover with remaining crumb mixture. Add fruit juices or water if needed. Bake at 375-degrees for 40-45 minutes. May be served with whipped cream. Makes 1 9-inch pie.

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