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Tuesday, November 2, 2010

Peach Pie



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 Min
Total time: 3 Hr 10 Min
Makes: 8 servings

INGREDIENTS
7 cups fresh or frozen (partially thawed) sliced peeled peaches (about 3 pounds)
1 ¼ cups sugar
¼ cup quick-cooking tapioca
¼ teaspoon cornstarch
¼ teaspoon ground cinnamon
2 tablespoons fresh lemon juice
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
½ teaspoon all-purpose flour
2 tablespoons peach preserves or jelly

DIRECTIONS
  • 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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