Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPies - Peach - Cinnamon Peach Pie
Famous Authors (View All Authors)
Pies - Peach -  Cinnamon Peach Pie Post by :Fabio_Marciano Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1903

Click below to download : Pies - Peach - Cinnamon Peach Pie (Format : PDF)

Pies - Peach - Cinnamon Peach Pie

Pastry:
2 cups unbleached white flour
1/4 cup vegetable oil
6 or 7 tbsp. water

Filling:
5 cups sliced fresh peaches
1/4 cup unbleached white flour
1 tsp. lemon juice
2 tsp. cinnamon

Topping:
1 pint heavy cream – for diabetic use non-dairy topping
1 tsp. vanilla
1 fresh peach, sliced


In a medium bowl, combine flour and oil for pastry. Mix until crumbly. Add water gradually, using just enough to form a soft, pliable dough. Divide in half and roll to fit a 9 inch pie pan. Save remaining half for top crust.

Preheat to 425.

Combine sliced peaches, flour, lemon juice, and cinnamon. Spoon into pastry lined pan and cover with remaining pastry. Secure edges together and slit top crust to allow steam to escape. Bake at 425 for 15 minutes, then lower temperature to 350 and bake for 25 more minutes. Cool and refrigerate.
Shortly before serving, whip the cream and add vanilla. Top pie and garnish with a slice of peach. Serve immediately.

8 servings.

Source: Sweet and Sugarfree
If you like this book please share to your friends :
NEXT BOOKS

Pies - Peach -  Deep Dish Peach Pie Pies - Peach - Deep Dish Peach Pie

Pies - Peach -  Deep Dish Peach Pie
9 medium fresh peaches (about 3 lbs.) 1 1/2 cups sugar 1/2 cup flour 1 tsp. nutmeg 1/2 cup toasted almonds,or pecans chopped (optional) 1/2 tsp. almond extract Pastry for one crust pie Preheat oven to 425 degrees F.Peel and slice peaches to measure 6 cups. In a bowl combine, sugar, flour, and nutmeg. Add peaches, nuts, and almond extract. Toss to coat peaches thoroughly. Turn into a 2 quart casserole dish. On a lightly floured board, roll out pastry; cut into 1/2 in. wide strips. Arrange in lattice fashion over filling, moistening ends of strips and sealing to dish.
PREVIOUS BOOKS

Pies - Peach -  Brown Sugar-peach Pie With Coconut Streusel Pies - Peach - Brown Sugar-peach Pie With Coconut Streusel

Pies - Peach -  Brown Sugar-peach Pie With Coconut Streusel
1/2 (15 ounce) package refrigerated pie dough (such as Pillsbury) 2/3 cup packed brown sugar, divided 3 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 8 cups sliced peeled ripe peaches, about 3 1/2 lbs. (about 12 peaches) 1/3 cup regular oats 1/4 cup flaked sweetened coconut 1 1/2 tablespoons butter or stick margarine, melted Preheat oven to 425 degrees. Fit dough into a 9-inch pie plate. Fold edges under; flute. Line dough with foil, and arrange pie weights or dried beans on foil. Bake at 425 degrees for 10 minutes. Reduce oven temp. to 350 degrees. Remove pie weights and foil.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT