Peach Pie

Peach Pie

Community Classics .
Edited on Aug 15, 2007

This peach pie is enough for a crowd. It is baked in an 11 by 8 inch pan or dish. It calls for canned peaches, but I use fresh ones as they are in season now. If you make this pie in the winter the canned ones will suffice. We love peach pie here at our house


Enough pie crusts for 3 pies.
6 sliced peaches
3/4 cup butter or margarine
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 teaspoon lemon extract


In an 11 x 8 inch pan place pie crust that has been rolled out on bottom and up sides of pan.
Mix better or margarine, nutmeg cinnamon, vanilla, lemon. Add sliuced peaches with juice. Fold together gently so you don't break the peaches up. Pour into crust. Roll out top crust to cover peach mixture. Place on top of mixture. Flute edgeto seal crust. Cut several slits in top of crust for steam to escape.
Bake for 1 hour at 375 degrees or until crust is golden brown.

Not a NESTLÉ®-tested recipe.

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