French Peach Pie

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!

Prepare and set aside one unbaked pie shell

(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

*

Shhhhh!

(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

during baking!

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!
*

Extra special with a scoop of French Vanilla Ice Cream!

Bon Appetit!

:~P