Yahoo Answers is shutting down on May 4th, 2021 (Eastern Time) and the Yahoo Answers website is now in read-only mode. There will be no changes to other Yahoo properties or services, or your Yahoo account. You can find more information about the Yahoo Answers shutdown and how to download your data on this help page.
Peach pie recipie?
dose anyone have a good peach pie recipie?
- 1 decade agoFavorite Answer
This is the one we use often! Enjoy!
Fresh Peach Pie
3/4 cup sugar
2-1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
6 cups sliced fresh peaches
1 tablespoon fresh lemon juice
1 tablespoon butter or margarine
pie crust for double-crust 9-inch pie
Preheat oven to 425 degrees F. Line pie pan with lower crust. Cut vents in upper crust and set aside. In a small bowl combine sugar, cornstarch and cinnamon. Slice peaches into a large bowl and toss with lemon juice. Add sugar mixture and toss again. Fill crust-lined pan. Dot with butter. Top with vented upper crust. Seal and flute edges. Bake 40 minutes or until crust is golden brown and fruit is tender.
4 cups flour
1 Tablespoon sugar
2 teaspoons salt
1 3/4 cup Crisco Shortening
1/2 cup cold water
1 Tablespoon vinegar
Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together. Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies. Note: Dough can be refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll
- 1 decade ago
10 fresh peaches, pitted and sliced
1/3 cup all-purpose flour
1 cup white sugar
1/4 cup butter
1 recipe pastry for a 9 inch double crust pie
Mix flour, sugar and butter into crumb stage.
Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
Top with lattice strips of pie crust.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.