| 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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