CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
New England |
Desserts |
8 |
Servings |
INGREDIENTS
1 |
|
29 oz. can sliced peaches packed in juice, drained |
1 |
|
21 oz. can apple pie filling |
1 |
tb |
Grated lemon peel |
1/2 |
ts |
Nutmeg |
|
|
Topping: |
1 |
c |
All-purpose flour |
1/2 |
c |
Granulated sugar |
1/2 |
ts |
Nutmeg |
1/2 |
c |
Margarine, softened |
1 |
|
4 oz. can slivered almonds |
1/2 |
c |
Heavy cream |
INSTRUCTIONS
Heat oven to 4250. In greased 9" deep dish pie plate or casserole, genty
stir peaches, apple pie filling, grated lemon peel and 1/2 teaspoon nutmeg
to combine.
In medium size bowl, combine flour, sugar and 1/2 teaspoon nutmeg. Using
pastry blender or large fork, cut in margarine until mixture resembles
coarse crumbs. Using sharp knife, chop 1/2 cup almonds, stir in crumb
mixture. Spoon crumb mixture over fruit and bake 15 minutes. Remove from
oven and sprinkle remaning slivered almonds in ring on top of crumb
mixture. Bake 5 to 10 minutes longer until filling is hot and top is
golden.
Meanwhile in medium size bowl using chilled beaters, beat cream at high
speed just until soft peaks form. Serve warm accompanied by lightly whipped
cream. Makes 8 servings.
Source: Dorothy Sheppard, Hamilton 16th Annual Cookbook - The Cameron
Citizen Observer
Posted to MM-Recipes Digest V4 #086 by "Francis E. Morgan"
<femorgan@iol.ie> on Mar 26, 1997
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