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I will have to brag; it is delicious, and you can make Apple or any fruit pies the same way.
Also, if you don't have enough peaches, you can add Blueberries or other berries, and that is also delicious. Good luck with your peaches and peach pie! Mariah |
Originally Posted by Mariah
I will have to brag; it is delicious, and you can make Apple or any fruit pies the same way.
Also, if you don't have enough peaches, you can add Blueberries or other berries, and that is also delicious. Good luck with your peaches and peach pie! Mariah |
Many years ago, I had a recipe that called for adding a handful of the little hot cinnamon candies to a peach pie. It was actually a valentine dessert - with a heart cutout in the top crust so the "blushing peaches" would show.
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Originally Posted by Nana Coop
Could the corn starch be swapped out for Tapioca? I read that Tapioca creates a "clear" glaze - and I know that corn starch creates a hazy glaze??? Just wondering???
Originally Posted by raedar63
Originally Posted by craftybear
thanks for the recipe
Originally Posted by Crabby Patty
Here is one to die for:
Fresh Peach Pie Crust: 1-1/2 cup flour 1/2 tsp. salt 1/2 cup oil 2 Tbls. sugar 2 Tbls. milk Mix with electric mixer. Press in pie pan. Bake at 400 degrees for 15-20 minutes. Filling: 1/2 cup sugar' 3 Tbls. corn starch 2 Tbls. white syrup 1 cup water Cook on med. heat stirring constantly until thick. Remove from heat, stir in 2 Tbls. dry peach jello. Cool in fridge 15-20 minutes. DO NOT SET. Stir in 4 cups sliced peaches. Pour in crust. Refrigerate or freeze. Enjoy. You could probably substitute tapioca for the corn starch but when you cook the glaze it is clear anyway. Whichever you prefer.patti |
I have done this with corn starch and it's always cloudy.
Originally Posted by Crabby Patty
Originally Posted by Nana Coop
Could the corn starch be swapped out for Tapioca? I read that Tapioca creates a "clear" glaze - and I know that corn starch creates a hazy glaze??? Just wondering???
Originally Posted by raedar63
Originally Posted by craftybear
thanks for the recipe
Originally Posted by Crabby Patty
Here is one to die for:
Fresh Peach Pie Crust: 1-1/2 cup flour 1/2 tsp. salt 1/2 cup oil 2 Tbls. sugar 2 Tbls. milk Mix with electric mixer. Press in pie pan. Bake at 400 degrees for 15-20 minutes. Filling: 1/2 cup sugar' 3 Tbls. corn starch 2 Tbls. white syrup 1 cup water Cook on med. heat stirring constantly until thick. Remove from heat, stir in 2 Tbls. dry peach jello. Cool in fridge 15-20 minutes. DO NOT SET. Stir in 4 cups sliced peaches. Pour in crust. Refrigerate or freeze. Enjoy. You could probably substitute tapioca for the corn starch but when you cook the glaze it is clear anyway. Whichever you prefer.patti |
This isn't a pie but when I was a child (many years ago) mom would use canned peach halfs, drained well, with a cube of cream cheese in the middle and a drop of almond flavoring added. She would broil them just until the cream cheese got a little brown on the edges. Yum, these were so good and quick to make. Think I'll make some tonight.
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Originally Posted by hoppyfrog
This isn't a pie but when I was a child (many years ago) mom would use canned peach halfs, drained well, with a cube of cream cheese in the middle and a drop of almond flavoring added. She would broil them just until the cream cheese got a little brown on the edges. Yum, these were so good and quick to make. Think I'll make some tonight.
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