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 - Peacheesy Pie
Famous Authors (View All Authors)
Pies - Peacheesy Pie Post by :jabberwocky Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2922

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

Pies - Peacheesy Pie

Source: Grand Prize Winner in 1964 Pillsbury Bake-Off® Contest

1 (15-oz.) pkg. Pillsbury Refrigerated Pie Crusts or your favorite recipe for double pie crust

Filling:
1/2 cup sugar
2 tablespoons cornstarch
1 to 2 teaspoons pumpkin pie spice
2 tablespoons light corn syrup
2 teaspoons vanilla
1 (28-oz.) can peach slices, drained, reserving 3 tablespoons liquid

Topping:
1/3 cup sugar
1 tablespoon lemon juice
2 eggs, slightly beaten
1/2 cup dairy sour cream
1 (3-oz.) pkg. cream cheese, softened
2 tablespoons margarine or butter


Allow crust pouches to stand at room temperature for 15 to 20 minutes.

Meanwhile, in medium bowl combine 1/2 cup sugar, cornstarch, pumpkin pie spice, corn syrup, vanilla and peach slices; mix well. Set aside.

In small saucepan, combine 2 tablespoons of reserved peach liquid, 1/3 cup sugar, lemon juice and eggs; mix well. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil 1 minute. Remove from heat.

In small bowl, beat sour cream and cream cheese until smooth. Gradually beat in hot egg mixture until well blended. Set aside.

Preheat oven to 425 F.

Prepare pie crust according to package directions for one-crust filled pie using 9-inch pie pan.

Spoon filling into crust-lined pan. Dot with margarine. Spoon topping mixture evenly over filling.

Unfold second pie crust. Using floured 3-inch round cutter, cut out 8 circles from crust. Brush tops of circles with remaining 1 tablespoon reserved peach liquid. Arrange pie crust circles over topping.

Bake at 425 F. for 10 minutes. Reduce oven temperature to 350 F; bake an additional 35 to 40 minutes or until crust is golden brown. Cover edge of pie crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

Cool. Store in refrigerator.

8 servings
If you like this book please share to your friends :
NEXT BOOKS

Pies - Peachy Caramel Pie Pies - Peachy Caramel Pie

Pies - Peachy Caramel Pie
4 cups peeled ripe peaches, sliced 1/2 cup sugar 1/2 cup all-purpose flour, divided 1 Tblsp. lemon juice 1/3 cup firmly packed brown sugar 3 Tblsp. butter or margarine 1/2 cup chopped pecans 1 unbaked 9-inch pie shell 1/2 cup caramel flavored ice cream topping, divided Preheat oven to 375 degrees F.Combine peaches, sugar, 1/4 cup flour, and lemon juice in a large bowl; toss gently. Combine remaining 1/4 cup flour and brown sugar in a bowl. Cut in butter with pastry blender until mixture is crumbly. Stir in pecans. Spoon half of peach mixture evenly into bottom of pie shell,
PREVIOUS BOOKS

Pies - Peach -  Peach Of A Pie Pies - Peach - Peach Of A Pie

Pies - Peach -  Peach Of A Pie
1 crust pastry for a 9 inch pie pan 8 to 10 canned peach halves (or 4 to 5 fresh sliced peaches may be substituted) 2 eggs, slightly beaten 1 cup sour cream 1/4 cup honey 1/2 cup firmly packed brown sugar 2 tablespoons flour Prepare pastry; do not prick crust. Arrange 8 to 10 canned peach halves in pie shell, cut side up. Combine eggs, sour cream and honey; mix well. Pour over peaches. Combine the brown sugar and flour and sprinkle the sugar/flour mix over the peaches. Bake in a 450 degree oven for 12
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT