The perfect summer pie
We love peach pie. Almost as much as apple pie. Especially in summer. Peaches aren't quite in season yet though, so I made this one with canned peaches.
Here's how - based on a recipe in Betty Crocker's New Picture Cookbook:
3/4 cup sugar
1/4 cup flour
1/2 tsp. cinnamon
1/2 tsp. roasted ground ginger
1/2 cup juice from canned peaches
3 1/2 cups peaches, drained
Heat oven to 425 degrees. In a saucepan, mix sugar, flour, spices and fruit juice. Cook over med. heat stirring constantly, until mixture thickens and boils. Pour hot, thickened juice over peaches. Mix lightly. Pour into pastry lined pie pan. Dot with butter. Cover with top crust and vent by cutting slits in it. Bake 35 to 45 minutes, or until nicely browned and juice is bubbly. Serve warm.