Preheat oven to 350\u00b0.
Prepare flaky pie crust or store-bought pie shell.
Melt butter or margarine.
Cool and set aside.
Allow the pie crust to come to room temperature
Line bottom and sides of 9 x 13 pan with pie crust. Drain 2 cans of peaches (leave syrup from 1 can to use in recipe.) Pour 2 cans of drained peaches and 1 can peaches with syrup in a large bowl.
Mix dry ingredients together then stir into peaches. Pour this mixture onto pie shell.
Dot with butter, cover with pie crust and bake at 375\u00b0 until done.
ith 2/3 of the pie crust.
Mix brown sugar, flour
Preheat oven to 375 degrees F.
Spread the pie filling into a square baking pan. Put the slices of butter on top of the pie filling, placing them as evenly as possible.
Carefully remove the pie crust from the pan it is in, and place it carefully on top of the pie filling and butter. You will need to cut off the edges that hang over and make them fit on the square pan. Sprinkle liberally with cinnamon and sugar. Bake for about 20 to 25 minutes, until pie crust is lightly browned.
Serve with a scoop of vanilla ice cream.
Fry pie crust in a stove-top or electric skillet with butter. Drain on paper towels, set aside.
In a large mixing bowl thoroughly combine the remaining ingredients; add to the same skillet and cook until the peaches are tender.
Spoon peach filling into a deep-dish pie plate or other baking dish; cover with the fried crust.
A plate of warm cobbler with a scoop of vanilla ice cream or a dollop of whipped cream wil bring a smile to everyone's face. And smiling is always good -- .
5 small squares; stir into peach mixture. Reduce heat to medium
Preheat oven to 375 degrees F.
Spread the pie filling into a square baking pan.
Put the slices ofbutter on top of the pie filling, placing them as evenly aspossible.
Carefully remove the pie crust from the pan it is in, and place it carefully on top of the pie filling and butter.
You will need to cut off the edges that hang over and make them fit on the squarepan.
Sprinkle liberally with cinnamon and sugar.
Bake until pie crust is lightly browned. Serve with a scoop of vanilla ice cream.
Line a large baking dish with pie crust, with enough left for a top on cobbler.
Prick crust.
Pour peaches with juice and sugar in crust, mix gently.
Crush crackers not real fine, add to peaches.
Cut butter into small pieces; add to peaches.
Leave this juicy.
Top with crust and dot with more butter and sprinkle with sugar.
Bake at 350\u00b0 until done, about 30 to 40 minutes.
In a large skillet, combine peaches, nutmeg, cinnamon, sugar and butter or margarine.
Cut one pie crust into squares about 1-inch in size.
Add to peaches and cook on low heat for 10 minutes; stir as needed.
Remove from heat.
Remove other pie crust from pan and flatten, then place crust over peach mixture. Place in oven and cook for 15 minutes at 350\u00b0 to 400\u00b0.
Top crust should be lightly browned after cooking.
Heat oven to 400\u00b0.
In pie crust, add the pie filling. Combine sugar and cinnamon in a small bowl.
Separate each biscuit into two sections. Dip each section in butter, then in sugar-cinnamon. Arrange on top of filling.
Bake 18 to 20 minutes, until golden brown. Serve warm.
First, whip up your pie crust.
Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Bake pie at 350\u00b0 for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers.
Take pie crust and roll it out.
Cut in stripes and line casserole around edge.
Mix peaches with 3/4 cup of sugar, tapioca and apple pie spice.
Put in lined casserole.
Put few specks margarine on top.
Put leftover crust on top.
Bake at 350\u00b0 until well cooked, 1 hour.
Heat sugar, peaches and cornstarch in a pan until warm.
Pour in pie plate with crust.
Add butter and lemon.
Add top pie crust to pie.
Bake at 350\u00b0 for 30 to 35 minutes.
Make pie crust according to directions on box or make your own.
Roll and cut into strips.
Place a few crust strips in bottom of well-greased, 18 x 18-inch pan.
In 13 x 9-inch square cake pan or casserole dish, lay in peaches (drain peaches).
Put juice in large saucepan.
Add vanilla flavor, oleo and cinnamon.
Cook over low heat.
Stir.
Add cornstarch.
Dissolve about 10 minutes.
Pour over peaches.
Lay pie crust on wax paper.
Cut in strips.
Lay on top of peaches. Bake at 350\u00b0 for 1 1/2 hours.
Preheat oven to 375.
Place pie crust upside down in a square baking dish or pan.
Pour peaches over pie crust.
Sprinkle cake mix over peaches.
Slice butter over cake min.
Bake in oven for 45 minutes until golden brown.
12 inch pan with pie crust.
Mix well all the
Bring to boil; pour 1/2 peaches into Pyrex pan.
Cut up 1 pie crust and layer over peaches.
Pour in rest of peaches.
Top with other pie crust.
Sprinkle with 1/4 cup sugar.
Cut slashes in crust.
Bake at 400\u00b0 for 20 to 30 minutes.
Put cut-up peaches in a 9 x 12-inch pan.
Mix sugar and flour together and spread over peaches.
Melt butter and pour over peaches.
Then put pie crust over peaches and put butter over crust.
Bake at 350\u00b0 until crust gets brown.