When I told Mom I was making her peach pie, she said, "That's not my recipe -- I got it from Betty McGlone. All the good recipes come from somewhere." Thanks, Betty! I hardly ever make pie any more, but this is so good I make it at least once a year. Today I had frozen peaches.
First, make the crust. Put it in a 9" pie pan.
Peel and slice peaches (good ones -- so many are tasteless) to make a mound on the unbaked crust.
Mix this and pour it over:
Sauce for Peach Pie
1/3 C. melted butter
1/4 C. + 1 T. flour (5 T. in all) mixed with 1 1/4 C. sugar
1 beaten egg
cinnamon to taste (I use a lot.)
1 t. vanilla
This is for an 8" pan. Mom uses 1 1/2 recipe for 9". The sauce will bubble over, so put a foil-lined cookie sheet on the shelf below to catch the drips.
Bake at 375° until the center bubbles, about 1 1/2 hr.
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