Days Pretender
Well-Known Member
Peach Pie
Ingredients
7 cups fresh or frozen (partially thawed) sliced peeled peaches (about 3 pounds)
1 1/4 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon cornstarch
1/4 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2 teaspoon all-purpose flour
2 tablespoons peach preserves or jelly
Directions
Ingredients
7 cups fresh or frozen (partially thawed) sliced peeled peaches (about 3 pounds)
1 1/4 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon cornstarch
1/4 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2 teaspoon all-purpose flour
2 tablespoons peach preserves or jelly
Directions
- 1 Heat oven to 425°F. In large bowl, mix peaches, sugar, tapioca, cornstarch,
- cinnamon and lemon juice. Let stand 15 minutes, stirring occasionally.
- 2 Meanwhile, unroll 1 pie crust on work surface. Sprinkle both sides lightly with
- flour; place in ungreased 9-inch glass pie plate. Spoon peach mixture into crust-lined
- plate. Press firmly against side and bottom. Top with second crust and flute; cut slits in several places.
- 3 Cover crust edge with strips of foil to prevent excessive browning; bake 20 minutes.
- Remove foil; brush with preserves. Bake 20 to 30 minutes longer or until golden brown.
- Cool at least 2 hours before serving.
- If you'd rather, 1/8 tsp. nutmeg can be substituted for the cinnamon for a subtle nutty flavor
