| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bobbie – no, Desserts, Peaches/nec, Pies/tarts | 8 | Servings | ||
INGREDIENTS
| Pastry for 9 inch lattice top pie | ||
| 3/4 | c | Brown sugar |
| 1/3 | c | All-purpose flour |
| 3 | tb | Light corn syrup |
| 1 | tb | Lemon juice |
| 1/3 | c | Butter or margarine; softened |
| 6 | lg | Fresh peaches; peeled/sliced OR |
| 1 | cn | (29 oz) slicied peaches; drained |
INSTRUCTIONS
Combine brown sugar, flour, corn syrup, lemon juice and butter. Cook and stir over Low heat until sugar is dissolved; cool slightly. Arrange sliced peaches in pastry-lined 9 inch pie plate; pour brown sugar mixture over fruit. Adjust lattice crust; seal, Bake at 400 F for 35 minutes. Cool before serving. Serves 8. MC formatting and posted on kitmailbox 8-24-98 by bobbi744@acd.net ICQ#2099532 NOTES : " The Caramel Sauce makes the difference!" Recipe by: The Peach Sampler, Eliza Mears Horton Posted to KitMailbox Digest by Roberta Banghart <bobbi744@acd.net> on Aug 24, 1998, converted by MM_Buster v2.0l.
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