Peach Pie - Revision history

Jirah: Categorize: Desserts

2026-07-16T18:31:59Z

Categorize: Desserts

← Older revision		Revision as of 18:31, 16 July 2026
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	Bake at 425*F for about 45 minutes until crust is golden brown and juices are bubbling through the slits in the crust. Allow to cool, serve with vanilla ice cream.		Bake at 425*F for about 45 minutes until crust is golden brown and juices are bubbling through the slits in the crust. Allow to cool, serve with vanilla ice cream.

			[[Category:Desserts]]

Jennifer at 15:57, 19 July 2016

2016-07-19T15:57:27Z

← Older revision		Revision as of 15:57, 19 July 2016
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	[[http://www.cox5.com/recipes/index.php?title=Pie_Crust]]		*1 batch of pie crust, unbaked (http://www.cox5.com/recipes/index.php?title=Pie_Crust)
	~~Make up pie dough for a two-crust pie.~~

	*6 c. of sliced peaches (7-8 medium peaches, peeled), tossed with 1 t. lemon juice		*6 c. of sliced peaches (7-8 medium peaches, peeled), tossed with 1 t. lemon juice
	*2/3 c. of sugar		*2/3 c. of sugar
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	*3/4 t. almond extract		*3/4 t. almond extract
	*1/2 t. vanilla extract		*1/2 t. vanilla extract
			*butter
			*cinnamon sugar for topping

	Line a deep pie pan or 2 quart casserole dish with one pie crust.		Line a deep pie pan or 2 quart casserole dish with one pie crust.

	Mix well and pour into ~~a pastry lined~~ pie pan. Dot the peach filling with bits of butter. Place the top ~~pastry on~~ the ~~pie,~~ and cut many little slits with a knife ~~in the top pastry,~~ so it won't bubble as it bakes. ~~I like to make a~~ cinnamon sugar ~~(mild) and sprinkle~~ on the pie crust.		Mix the peaches through vanilla well and pour into the pie pan. Dot the peach filling with bits of butter. Place the second crust on top of the peach filling and cut many little slits with a knife so it won't bubble as it bakes. Sprinkle cinnamon sugar on the pie crust.

	Bake at 425*F for about 45 minutes until crust is golden brown and juices are bubbling through the slits in the crust. Allow to cool, serve with vanilla ice cream.		Bake at 425*F for about 45 minutes until crust is golden brown and juices are bubbling through the slits in the crust. Allow to cool, serve with vanilla ice cream.

Jennifer: Created page with "http://www.cox5.com/recipes/index.php?title=Pie_Crust Make up pie dough for a two-crust pie. *6 c. of sliced peaches (7-8 medium peaches, peeled), tossed with 1 t. lemon..."

2016-07-19T15:50:52Z

Created page with "http://www.cox5.com/recipes/index.php?title=Pie_Crust Make up pie dough for a two-crust pie. *6 c. of sliced peaches (7-8 medium peaches, peeled), tossed with 1 t. lemon..."

New page

[[http://www.cox5.com/recipes/index.php?title=Pie_Crust]]
Make up pie dough for a two-crust pie.

*6 c. of sliced peaches (7-8 medium peaches, peeled), tossed with 1 t. lemon juice
*2/3 c. of sugar
*1/3 c. flour
*1/4 t. cinnamon
*a pinch of nutmeg and/or mace
*3/4 t. almond extract
*1/2 t. vanilla extract

Line a deep pie pan or 2 quart casserole dish with one pie crust.

Mix well and pour into a pastry lined pie pan. Dot the peach filling with bits of butter. Place the top pastry on the pie, and cut many little slits with a knife in the top pastry, so it won't bubble as it bakes. I like to make a cinnamon sugar (mild) and sprinkle on the pie crust.

Bake at 425*F for about 45 minutes until crust is golden brown and juices are bubbling through the slits in the crust. Allow to cool, serve with vanilla ice cream.