| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
|
|
Pastry for 2 crust pie |
| 4 |
c |
Fresh sliced peaches |
| 1/4 |
c |
Tapioca |
| 3/4 |
c |
Sugar |
| 1 |
|
Tblspoon Cinnamon |
|
|
Butter |
INSTRUCTIONS
Put bottom crust in pie pan. Pierce w/fork precook @ 400' for 10 minutes.
Fill shell with 1/2 of peaches. Mix together Sugar, Tapioca, and Cinnamon,
sprinkle 1/2 of mixture over peaches in shell. Cover with remaining
peaches, the mixture. "Dot" with butter. Place top crust carefully over
bottom crust, and seal together, "flute". Pierce withe fork to allow steam
to escape. Bake at 400' for 60-65 minutes.
Syrup will boil thickly and bubbles WILL NOT burst when it's thouroughly
baked.
Posted to Bakery-Shoppe Digest V1 #458 by R & B Stambek
<rstambec@centuryinter.net> on Dec 17, 1997
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”