This week's pie comes from Suzanne at Random Ramblings. This is a tweaked Betty Crocker recipe that is...you guessed it...is BETTER than Betty's ;)
Better than Betty’s Peach Pie
6 cups peels, pitted and thinly sliced peaches
½ to ¾ cup sugar
3 TBSP flour
½ to ¾ tsp nutmeg
½ to ¾ tsp cinnamon
double pie crust (I use Pillsbury’s)
Mix ingredients for filling. Transfer to a pastry-lined 9 inch pie place, cover with second crust. Cut slits in top crust. Seal and flute edge. Sprinkle the top crust with a mixture of cinnamon and sugar, if desired. Cover edges of crust with foil and bake in a 375* oven for 25 minutes. Remove foil and bake for another 20 to 25 minutes or until the top is golden.
I always use fresh peaches for this pie, but I’m sure frozen peaches would work as well. My dad told me this pie is better than my mother’s, and that is quite a compliment as my mother is an awesome cook.