Just Peachy

My apologies to all who follow and wondering if I am still alive or not. This spring has been crazy! Especially with the nice weather I am finding myself off the computer and into a relaxing chair on the deck with a good book and enjoying the sunshine.

I don't work until later this afternoon and for some reason I had a 'hankering' for some peach pie. That is probably one of my all-time favorite kinds of pie. I, however, am not skilled crafter of this like both of my grandma's but for those that want a quick, super-de-duper easy pie recipe, this is for you! And I should have you know, I was also hurt in the process of making this. As I came back from the store and walking up the stairs my feet were just too excited and tripped over each other. For those of you who may see me in the next few days and if I am hobbling-you'll know why.

Peach Pie

Ingredients:
2 Cans (21 oz each) Peach Pie Filling (or Topping)
2 Pie Crusts (One for the bottom and one for the top)
Dash of Cinnamon
Dash of Nutmeg
1 Tablespoon Butter

Directions: (You're going to die when you read this)

1) Place 1 pie crust on bottom of pie tin/pan. I used a 9.5 glass Pyrex. Make sure to form it to the pan nicely so easy to remove after baking.
2) Empty two cans of peach pie filling into pan
3) Put a dash of cinnamon and nutmeg over top of peach pie filling ( I didn't measure)
4) Cut 1 tablespoon butter (I cut into fourths) and place on top of filling
5) Place top crust on top of the deliciousness; seal well and flute edges (meaning, pinch)
6) Cut slit in top of crust.
7) Bake at 425 degrees F for about 30 minutes or until crust is golden.

That's it!!