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FRESH PEACH PIE 1 c. sugar 2 1/2 Tbsp. cornstarch 1/4 tsp. salt 1/2 c. water 4 to 5 c. peaches, peeled and sliced 1 Tbsp. lemon juice or 2 Tbsp. sherry Prepare favorite pastry for 9-inch undercrust and crisscross top. Combine sugar, cornstarch and salt; add water and peaches. Bring to a boil and boil 1 minute. Cool. Add lemon juice or sherry. Pour into pastry lined pie pan. Roll, fit and seal crisscross top. Bake on low shelf in a hot 425 degrees oven about 30 minutes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |