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Directions. Arrange peaches in the pastry shell. In a small bowl, combine sugar, flour and salt; stir in cream until smooth. Pour over peaches. Bake at 400° for 40-45 minutes or until filling is almost set.
Original recipe yields 8 servings. The ingredient list now reflects the servings specified. Ingredient Checklist. 10 fresh peaches, pitted and sliced. ⅓ cup all-purpose flour. 1 cup white sugar. ¼ cup butter. 1 recipe pastry for a 9 inch double crust pie. Add all ingredients to shopping list.
This easy peach pie recipe calls for using a Pillsbury™ refrigerated crust—one of our favorites when we’re in a hurry—but if you’re a passionate scratch baker, check out Betty’s pastry for pies and tarts. If you’re excited about mastering pie crust but need a little help getting started, we’ve got you covered there too.
DIRECTIONS. Preheat oven to 425 degrees F. Stir together flour, 1 cup sugar, and cinnamon and set aside. Wash, peel, and slice fresh peaches. Mix together peaches with the combined dry ingredients. Turn into pastry-lined pie pan and dot with butter. Cover with top crust, cut slits in it, seal the edges.
Peach Pie with Sour Cream "This is my favorite pie recipe anywhere. Just make sure you use only fresh, high-quality sweet peaches." – gent500. Old-Fashioned Two-Crust Peach Pie "We devoured this in my house! I was so upset I didn't have ice cream, because that would have made it perfect. I WILL be making this again!" – purplemonday. Chef ...
4 Roll out the top crust (and lattice weave, if desired): Remove the second pie crust (and third, if using; see Recipe Note) from the fridge. For a simple rolled-out top crust, roll the pie crust into a 9-inch circle and transfer it to the top of the chilled pie. Slash vents in a few places using a sharp knife.