trail blazer
08-24-2008, 07:14 PM
My wifes peach pie is EXELENT!!!!!!!!!!!!!
Talked her into sharing her reciepe
here is a few pics of the goods
http://i214.photobucket.com/albums/cc72/carlysimps/100_1395.jpg
then the finished product
http://i214.photobucket.com/albums/cc72/carlysimps/100_1405.jpg
then a little less of the finished product
[img]http://i214.photobucket.com/albums/cc72/carlysimps/100_1407.jpg[
/IMG]
MMMMMM MMMMMMM GOOD:Big Grin::Big Grin:
HERE,S THE RECIEPE
CARLYS FANTASTIC PEACH PIE
INGREDIENTS
10 FRESH PEACHES PITTED AND SLICED AND SLIGHTLY SUGARED DEPENDING ON THE SWEETNESS OF THE PEACHES
1/3 CUP OF FLOUR
1 CUP OF WHITE SUGAR
¼ CUP OF BUTTER
¼ TEASPOON OF CINNAMON
¼ TEASPOON OF NUTMEG
1 HEAPING TABLESPOON OF CORNSTARCH
1 RECIPE FOR A 9-INCH DOUBLE CRUST PIE
DIRECTIONS
1. MIX FLOUR, SUGAR, NUTMEG, CINNAMON, CORNSTARCH AND BUTTER INTO CRUMB STAGE.
2. PLACE ONE CRUST IN THE BOTTOM OF A 9-INCH PIE PLATE. LINE THE SHELL WITH HALF OF THE PEACHES. SPRINKLE HALF OF THE MIXTURE ON TOP OF THE PEACHES THEN PUT THE REST OF THE PEACHES ON THE CRUMB MIXTURE AND THEN TOP WITH REMAINING MIXTURE.
3. TOP WITH THE OTHER CRUST MAKING SURE TO MAKE 4 2-INCH SLITS IN THE TOP TO ALLOW STEAM TO ESCAPE.
4. BAKE AT 350 DEGREES FOR ABOUT 1 HOUR AND 35 MINUTES OR UNTIL CRUST IS GOLDEN BROWN.
TIPS- I WOULD RECOMMEND TURNING OFF OVEN AFTER PIE IS FINISHED AND LETTING PIE SET UNTIL OVEN COOLS DOWN AND ALSO BEFORE BAKING BE SURE TO PUT PIE ON A BAKING SHEET TO CATCH ANY JUICE THAT RUNS OUT. AND IT WILL RUN OUT!
Talked her into sharing her reciepe
here is a few pics of the goods
http://i214.photobucket.com/albums/cc72/carlysimps/100_1395.jpg
then the finished product
http://i214.photobucket.com/albums/cc72/carlysimps/100_1405.jpg
then a little less of the finished product
[img]http://i214.photobucket.com/albums/cc72/carlysimps/100_1407.jpg[
/IMG]
MMMMMM MMMMMMM GOOD:Big Grin::Big Grin:
HERE,S THE RECIEPE
CARLYS FANTASTIC PEACH PIE
INGREDIENTS
10 FRESH PEACHES PITTED AND SLICED AND SLIGHTLY SUGARED DEPENDING ON THE SWEETNESS OF THE PEACHES
1/3 CUP OF FLOUR
1 CUP OF WHITE SUGAR
¼ CUP OF BUTTER
¼ TEASPOON OF CINNAMON
¼ TEASPOON OF NUTMEG
1 HEAPING TABLESPOON OF CORNSTARCH
1 RECIPE FOR A 9-INCH DOUBLE CRUST PIE
DIRECTIONS
1. MIX FLOUR, SUGAR, NUTMEG, CINNAMON, CORNSTARCH AND BUTTER INTO CRUMB STAGE.
2. PLACE ONE CRUST IN THE BOTTOM OF A 9-INCH PIE PLATE. LINE THE SHELL WITH HALF OF THE PEACHES. SPRINKLE HALF OF THE MIXTURE ON TOP OF THE PEACHES THEN PUT THE REST OF THE PEACHES ON THE CRUMB MIXTURE AND THEN TOP WITH REMAINING MIXTURE.
3. TOP WITH THE OTHER CRUST MAKING SURE TO MAKE 4 2-INCH SLITS IN THE TOP TO ALLOW STEAM TO ESCAPE.
4. BAKE AT 350 DEGREES FOR ABOUT 1 HOUR AND 35 MINUTES OR UNTIL CRUST IS GOLDEN BROWN.
TIPS- I WOULD RECOMMEND TURNING OFF OVEN AFTER PIE IS FINISHED AND LETTING PIE SET UNTIL OVEN COOLS DOWN AND ALSO BEFORE BAKING BE SURE TO PUT PIE ON A BAKING SHEET TO CATCH ANY JUICE THAT RUNS OUT. AND IT WILL RUN OUT!