Peach pie

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Peach pie

Postby fleet » Fri Jun 28, 2013 12:12 pm

I'll cheat and say to use Pillsbury refrigerated crust, although I do sometimes make my own pie crust.

Peel fresh peaches and slice until you have 4 cups of sliced fruit.
Add one fourth of a cup of tapioca, one cup sugar, and one tablespoon of lemon juice. Stir a few times to coat the peaches with the sugar, tapioca, and lemon juice.
Turn on oven and preheat to 450 degrees.
Wait 15 minutes for the fruit to do its thing while the oven heats.
Place the bottom crust in a 9 inch pie pan.
Add the fruit and sugar (I try to avoid adding too much of the liquid, these pies tend to boil over).
I will cut a tablespoon of butter into cubes, and place the cubes on top of the fruit (this reduces boil over).
Add the top crust and pinch the edges to merge it with the bottom crust.
Poke holes in the top crust with a fork (this allows steam to escape and reduces , yep, you guessed it, boil over).
Place aluminum foil around the edges of the crust to prevent over cooking.
Place the pie on a cookie sheet and place that on a middle shelf in the oven.
Check after 35 minutes. The pie is finished baking when the top crust is golden brown.

Allow to cool and enjoy with someone special.

Very respectfully,
fleet
Why? I like big ones, that's why.
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Re: Peach pie

Postby neildarkstar » Fri Jun 28, 2013 12:35 pm

I love peach pie... I'll have to try that!
"If you want to make God laugh, tell Him your plans." - Movie "Flypaper"
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