Deep dish peach pie #2
1 pie
| Quantity | Ingredient | |
|---|---|---|
| Pastry for 1 crust pie | ||
| 1 | cup | Sugar |
| 2 | tablespoons | Cornstarch |
| 3 | pounds | Peaches [seeded pared |
| & sliced] approx 6 cups | ||
| 2 | tablespoons | REALEMON lemon juice |
| 1 | tablespoon | Butter [melted] |
| ¼ | teaspoon | Almond extract |
| 2 | tablespoons | Almonds [sliced] |
1) Pre-heat the oven to 375ø. Remove and reserve one tablespoon of sugar... 2) In a small bowl, combine the remaining sugar and the cornstarch... 3) In a large bowl, toss the peaches and the lemon juice, then add the sugar mixture, butter and extract. Then turn into an 8" square baking dish... 4) Roll the pastry into 9" square and cut slits near the center. Place the pastry over the filling and turn the edges under, seal and flute; sprinkle with the reserved sugar and the almonds... 5) Bake in a 375ø oven for 45 to 50 min. or `til golden brown, cool to desired serving temp. on a wire rack, and serve...
Source: The All New Diet Cookbook typed for you by Fred Goslin in Watertown NY on CYBEREALM Bbs, home of KookNet at (315) 786-1120