Posted 6/25/2009 @ 8:25:39 pm by todaysbaker.com
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Fresh Peach Pie
Prepared pastry for 9-inch pie (2 crust)
1 cup granulated sugar
4 Tablespoons all-purpose flour
1/2 teaspoon ground cinnamon or nutmeg
5-1/2 cups sliced fresh peaches
1-1/2 teaspoon fresh lemon juice
2 Tablespoons melted butter or margarine
Preheat oven to 425 degrees. Line pie pan with pastry. Roll out top crust and cut 6 slits in it. Mix sugar, flour and spice. Skin and slice peaches. Mix gently with lemon juice; then add four mixture and mix carefully. Turn into pastry lined pan and pour butter over top. Cover with crust. Seal edges and flute. Place a 3-inch strip of aluminum foil around edge. Bake in preheated 425-degree oven for about 25 minutes and remove foil. Continue baking about 15 minutes, or until crust is golden brown and juice appears in slits. Cool until warm; serve.
Variation: Peach Blueberry Pie --- substitute blueberries for 1/4 of the peaches.
Peach Delight
3 egg whites
1 cup sugar
1/4 teaspoon baking powder
1 teaspoon vanilla
1/2 cup pecans (finely chopped)
1/2 cup graham cracker crumbs
Preheat oven to 325 degrees and butter 11x7-inch baking pan. Beat egg whites until stiff. Fold in sugar, baking powder, vanilla, pecans and crumbs. Pour into a buttered 11x7-inch baking pan. Bake in preheated 325-degree oven for 30 minutes. Cool completely.
Topping:
8 ounce container of Cool Whip
1 Tablespoon powdered sugar
1 large can sliced peaches (well drained)
Add sugar to Cool Whip. Fold in peaches. Pour over crust and refrigerate.
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