Peach pie is traditionally considered a summer specialty, but this Ohio State Fair winning pie is equally good with frozen peaches so you can enjoy it year ’round.
Prep time: 30 MinTotal time: 3 Hr 10 MinMakes: 8 servings
INGREDIENTS
7 cups fresh or frozen (partially thawed) sliced peeled peaches (about 3 pounds)1 ¼ cups sugar¼ cup quick-cooking tapioca¼ teaspoon cornstarch¼ teaspoon ground cinnamon2 tablespoons fresh lemon juice1 box Pillsbury® refrigerated pie crusts, softened as directed on box½ teaspoon all-purpose flour2 tablespoons peach preserves or jellyDIRECTIONS
- Heat oven to 425°F. In large bowl, mix peaches, sugar, tapioca, cornstarch, cinnamon and lemon juice. Let stand 15 minutes, stirring occasionally.
- 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.
- 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.
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