Easy Southern Peach Pie Food

EASY PEACH PIE

Steps:

• 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. Serve warm or cold. Refrigerate leftovers.

SIMPLE PEACH PIE

Steps:

• 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.
• Sprinkle top with 2 tablespoons of sugar.
• Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.
• Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.
• Pie may be frozen for future use.

SOUTHERN PEACH PIE

Steps:

• Preheat oven to 400°F Prepare pie crust as directed on package for two-crust pie, using a 9-inch pie plate.
• Mix sugar, cornstarch and apple pie spice in large bowl. Add peaches; toss gently. Spoon mixture into pastry-lined pie plate. Top with second pie crust. Seal and flute edge. Cute small slits in top crust.
• Bake 50-60 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack.
• After 15-20 minutes of baking , cover edge of crust with strips of foil to prevent excessive browning.

EASY SOUTHERN PEACH PIE

Steps:

• PIE DIRECTIONS:.
• Heat oven to 400°F
• Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
• In large bowl, gently mix peaches and lemon juice to coat.
• Gently stir in all remaining pie ingredients.
• Spoon into crust-lined pan and top with second crust; seal edge and flute.
• Cut slits in several places in top crust.
• Bake 35 to 45 minutes or until golden brown.
• After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
• Cool at least 1 hour before serving.
• SAUCE DIRECTIONS:.
• Meanwhile, in 2-quart saucepan, mix sugar and cornstarch.
• If necessary, add water to reserved raspberry liquid to measure 1/2 cup.
• Gradually stir liquid into sugar mixture and cook, stirring contantly, over medium heat until mixture boils and thickens.
• Gently fold in raspberries; stir in almond extract.
• Cool completely, about 1 hour.
• To serve, cut pie into wedges; place on individual dessert plates.
• Spoon sauce over pie.