Laun/Pruett Recipe Collection
Peach Pie

7-9 peaches, sliced depending on size (I slip them into boiling water for 3 minutes so the skins slip off.
1/4 c. flour
2/3 c. sugar

Prepare your favorite pie crust for a top and bottom. I used Marcia's pie crust and added 2 T. butter (since it is so dry here)

Parboil peaches 3 minutes and slip skins off. Slice peaches in half (off center) so that the pit comes out in one piece.

Dust with 1/4 c. flour and 2/3 c. sugar.

If very juicy, I drained the juice and reduced it on the stove and then added it back in, at the last minute. Dot pie with butter.

Bake at 425 for 15 minutes and then reduce to 375 degrees for 30-40 minutes or until bubbly. Cool well before serving.

Delicious with Bloom Ranch "Blum Beauty" peaches!
When you fill the pie shell, you can quickly peel a few more if you need it. I like to mound it high.

Recipe Contributed by Mary Ann Laun