Peach Pie

I salivate whenever I think of this fantastic fresh peach pie. When the peach blossoms don't freeze and we have them in abundance, I love that Mom and Dad would freeze the peaches in freezer bags so we could pull them out around Thanksgiving time and have a delicious peach pie.

Peach Pie

Unbaked pie crust
Sliced peaches, thawed if frozen (drain of excess liquid)
3/4 cup sugar (a little less)
1/4 tsp ground nutmeg
3 Tbps flour

3 Tbsp grenadine syrup
2 Tbsp lemon juice

1/2 cup sugar
1/2 cup flour
1/2 tsp cinnamon
1/4 tsp ginger
1/4 c butter
1/8 tsp mace (optional)

Combine a little less than 3/4 cup sugar, nutmeg, and 3 Tbsp flour. Coat peaches with mixture and let stand for 5 minutes. Stir in grenadine and lemon juice. Add this mixture to pie pan.

In a separate bowl cut butter into 1/2 cup sugar, 1/2 cup flour, cinnamon, ginger, and mace. Crumble cut-in mixture on the pie. Cover the edge of the crust with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake for another 30 to 35 minutes. This pie is also delicious after refrigeration.