** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1.
Slice the peaches and add all the other ingredients.
2.
Check for taste and adjust. Let massirate for about 1/2 hour while you
make the crumb topping.
3. Assemble and bake at 375 degrees for about 1 hr.
4.
Place pie plate on a cookie sheet to avoid spill-overs.
5. Crumb Topping. Put
3/4 C flour, 1/2 stick butter-in slice , and 1/2 cup sugar in FP, and give it
short quick zaps until it resembles tiny peas.
6. Sprinkle on peaches. Crust:
I use the recipe on the Crisco label. When I'm in a hurry I use a frozen
crust.
Comments on Perfect Peach Pie Recipe:
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Posted by a Visitor - March 26, 2012
and also save ur self the time and energy of making a crust store bought is jus as good and u wont be able to tell the difference trust me!!!!!!!!!
Posted by a Visitor - March 26, 2012
also no water is needed if u let peaches stand on there on mixed in sugars they will create there own juices
Posted by a Visitor - March 24, 2012
wher is the vanilla and nutmeg really and corn starch is not needed layering peaches and crust layer by layer is a better idea and also throw in a half a cup of brown sugar instead of cornstarch this will thickin up the juices o yah omit lemon juice ewwww
Dietary Notes:
This recipe is low-sodium with 22.25mg per serving and low-cholesterol with 7.88mg per serving
This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving. This recipe is high in Vitamin C with 20% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Butter, Gluten, Corn, Sulfites, Peach, Natural Sweeteners, Fructose Malabsorption allergies.