Pastry for 2 crust 9" pie 23 cm(1 L)
6 cups sliced peeled peaches 1.5 L
2/3 cup granulated sugar 150 ml
2 tbsp all purpose flour 25 ml
1/4 tsp mace 1 ml
1 tbsp margarine/butter 15 ml
Line 9"(1 L) pie plate with pastry(bottom crust).
Toss peach slices with sugar, flour and mace.
Carefully place in pastry-lined pie plate, making sure there are no large air spaces; dot with margarine/butter.
Cover with top crust; seal and crimp edges.
With sharp knife, cut a few slashes (vents) for steam to escape.
Bake in 450F/230C oven for 10 minutes.
Reduce heat to 375F/190C and continue baking for 35 to 40 minutes or until fruit is tender and crust is golden brown.
If pie edges brown too quickly, cover with a strip of foil.