This is our favorite pie recipe that we use for either apples or peaches.
I have a big box of peaches almost ready to can.
A few of the peaches are ready to use and
I just can't wait to taste these beauties!
(Oh, and this recipe has a 'secret ingredient'
but I won't reveal that to you just yet!
First you have to promise not to share this recipe with
just anyone, but only to very special people ~ that is
the way I received it ~ about 30 years ago ~and
that is why I am now sharing it with you!)
Now, let's bake a pie!
(or use a pre~made one like I did today)
Select 8 large ripe peaches (or apples). Peal and slice into a bowl
into which you have measured and mixed together:
1/2 Cup sugar
1/4 Cup flour
1/2 teaspoon cinnamon
Stir to coat fruit.
Spoon into prepared pie crust, heaping the fruit
in the center, and sprinkle
with 2 Tablespoons lemon juice
In a small bowl, combine with a pastry blender
or two knives or even your (clean) hands:
1 Cup flour
1 scant Cup sugar
3/4 Cup butter
Top fruit with butter mixture
(Now for the secret part!)
Center the pie into a large, heavy brown paper bag!
Close the open end by folding a couple of times
(if long enough)
or by stapling
or with paper clips.
Try to not have the bag touch the top of the pie.
Place on baking sheet and bake at 400* for 15 minutes
then turn the oven down to 350* and
continue baking for an additional 45 minutes.
Do Not Open The Oven Or The Bag
Remove from oven and let pie remain in unopened
bag for another 15 minutes.
After the 15 minutes, cut or tear open the paper bag
and reveal the most delectable pie you've ever eaten!
This pie is best the first day, while the topping is still
crisp, but you usually don't have to worry about that!
It never lasts long!