| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pies | 8 | Servings | ||
INGREDIENTS
| 3/4 | c | Flour |
| 1/2 | c | Sugar |
| 1/2 | Butter, cold and sliced | |
| 1 | t | Cinnamon |
| 1 1/2 | t | Cornstarch |
| 2 | T | Lemon juice, or to taste |
| 1/2 | c | Water |
| 8 | c | Peaches, sliced and |
INSTRUCTIONS
skinned Slice the peaches and add all the other ingredients. Check for taste and adjust. Let massirate for about 1/2 hour while you make the crumb topping. Assemble and bake at 375 degrees for about 1 hr. Place pie plate on a cookie sheet to avoid spill-overs. Crumb Topping. Put 3/4 C flour, 1/2 stk butter-in slicec, and 1/2 cup sugar in FP, and give it short quick zaps until it resembles tiny peas. Sprinkle on peaches. Crust: I use the recipe on the Crisco label. When I'm in a hurry I use a frozen crust. AGAIN THIS WAS ALWAYS MADE WITH PEACHES FROM STYERS.
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Nutrition (calculated from recipe ingredients)
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Calories: 161
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 341.3mg
Carbohydrates: 38.6g
Fiber: 3.1g
Sugar: 26.9g
Protein: 2.8g