- three cups of peaches; peeled and sliced
- Pinch of salt
- half teaspoon lemon juice
- 1/8 teaspoon cinnamon
- 2/3 cup sugar
- Butter ; as requested
- one Pillsbury pie crust
Place the peach slices in a medium mixing bowl and add the salt, lemon juice, cinnamon and sugar. Stir and set aside, stirring occasionally to juice.
Unroll the pie crust onto a flat surface and place a loaf pan over it and cut the crust around the bottom of the pan, reserving the remaining crust.
Rub the bottom and sides of the pan with butter and place the cut-out crust in the pan.
Bake at three hundred fifty degrees until lightly golden and cool. Putting peach mix in pan on top of crust and sprinkling with a tsp of butter.
Use remaining crust to top, cut to make lattice top and sprinkle with 1 1/2 tbsp sugar and a quarter tsp cinnamon.
Bake at thirty degrees for thirty minutes or until top is golden brown. Top with ice cream.
I doubled the recipe, but only used 2/3 cup total sugar and used two large cans of peaches (drained). To try with fresh peas in season! I have to say this is my favorite dessert these days!