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Whether freestone or clingstone, yellow or white, peaches make a luscious pie. This pie is best the day it is baked, but it can be stored at room temperature for up to 1 day. Prepare:
Roll half the dough into a 13-inch round, fit it into a 9-inch pie pan and trim the overhanging dough to 1/4 inch all around. Refrigerate. Roll the other half into a 12-inch round for the top crust and refrigerate it. Position a rack in the lower third of the oven. Preheat the oven to 425°F (220°C).
Bake the pie for 30 minutes. Slip a baking sheet beneath it, reduce the oven temperature to 350°F (175°C), and bake until thick juices bubble through the vents, 25 to 35 minutes more. Let cool completely on a rack before serving. Yield: One 9-inch pie; 8 servings |
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