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Title: Peach Pie Categories: None Yield: 1 Servings Pastry for 2 crust pie 4 c Fresh sliced peaches 1/4 c Tapioca 3/4 c Sugar 1 Tblspoon Cinnamon Butter Put bottom crust in pie pan. Pierce w/fork precook @ 400' for 10 minutes. Fill shell with 1/2 of peaches. Mix together Sugar, Tapioca, and Cinnamon, sprinkle 1/2 of mixture over peaches in shell. Cover with remaining peaches, the mixture. "Dot" with butter. Place top crust carefully over bottom crust, and seal together, "flute". Pierce withe fork to allow steam to escape. Bake at 400' for 60-65 minutes. Syrup will boil thickly and bubbles WILL NOT burst when it's thouroughly baked. Posted to Bakery-Shoppe Digest V1 #458 by R & B Stambek |