Wednesday, February 27, 2008

Peach Pie

Crusts
2 frozen pie crusts (9 in. pie tins, minimum)
If you feel ambitious, feel free to use a pie crust of your own making here.

Filling

1 c sugar
1/2 c flour
1/4 tsp cinnamon
1 tsp lemon juice
2 Tbs margarine (melted)
8 c peaches (2 cans)

Crumbly Topping
1/2 c margarine (solid)
1/2 c sugar
3/4 c flour

Directions
Preheat the oven to 350 degrees. Mix pie filling ingredients together in a large bowl, adding the peaches last. As soon as the ingredients are evenly blended, pour filling mixture over the pie crusts; there will be enough to fill both pie tins. Mix crumbly topping ingredients together in a large bowl. A pastry cutter works well for this procedure. Once the mixture is well blended and equally moist throughout, sprinkle it on top of the pies. Bake the pies at 350 degrees for 1 hour, or until the top begins to brown lightly. Enjoy!


This recipe has never, ever failed me. I love it.

3 comments:

Jessie Evans said...

Oh yum. Can we have souffle AND peach pie Saturday? And can we do it soon?

kersten campbell said...

I love this blog

K.J. and Macie Stratton said...

I am so going to try this!