TO MAKE THE PIE CRUST Place the flour and
Empty both packages of peach gelatin into a bowl. Stir
Fill unbaked pie crust shell with peaches.
Cream together sugar, flour, butter and lemon juice.
Add egg, cinnamon and juice drained from peaches.
Pour over peaches.
Bake 10 minutes at 475\u00b0, then 50 minutes at 325\u00b0.
If using canned peaches, drain well and reduce sugar to 3/4 cup.
spread in baking dish. Add peaches and toss gently to combine
Drain peaches, if using canned peaches.
Place the peaches in the crock. Combine oats, flour, brown sugar, cinnamon, and nutmeg and pour over peaches.
Add the butter or margarine and stir until crumbly.
Cook on low for 3 hours.
nd is thick. Add the canned peaches and almond extract. Keep the
Bake the pie crust and let cool.
(I use Pillsbury pie crust from the dairy section.)
Mix sugar and cornstarch.
Add water. Cook until thick and clear.
(Usually a full rolling boil.) Remove from heat and add jello and vanilla flavoring.
Let pie filling cool.
The cooler the filling the thicker it gets.\tLayer the pie crust with sliced peaches.\tPour cool filling over fruit. Add more fruit and filling until crust is full.
Top with Cool Whip.
You can substitute strawberries and strawberry jello for strawberry pie.
Combine sour cream, sugar, flour and salt.
Fill unbaked pie shell with sliced peaches to just about the top.
Pour sour cream mixture over peaches.
Sprinkle with cinnamon and sugar mixture to taste.
Bake at 375\u00b0 until it bubbles, approximately 1 hour.
Cook the cornstarch and water until thick.
Add jello and stir until dissolved.
When cool, pour over pie shell filled with peaches.
Chill in refrigerator.
Cover with Cool Whip and serve.
Unroll 1 pkg. crescent rolls and put in bottom of 9 x 13 inch pan that has been sprayed with Pam.
Flatten rolls to cover bottom of pan.
Bake at 350\u00b0 until brown.
Mix 1 cup sugar and cream cheese.
Put on baked crust.
Add peach pie filling.
Unroll the other can of crescent rolls and add to top of pie filling.
Melt margarine and spoon evenly on top of rolls.
Mix 1/3 cup sugar with cinnamon and sprinkle on top.
Bake until top crust is brown.
large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger
Mix all fruit together and then mix peach pie filling with fruit.
Refrigerate before serving.
Mix together the cake mix, eggs, lemon juice, nuts and peach pie filling.
Pour into a 9 x 13-inch pan (greased and floured). Mix together the flour, margarine, sugar and lemon juice. Sprinkle over batter.
Bake at 350\u00b0 for 35 minutes.
Preheat oven to 350.
Heat pecans 5-8 minutes to toast them.
Mix sugar, oil and eggs together in mixer.
Stir flour, soda, salt and lemon rind together.
Gradually add to oil and sugar mixture. Beat at low speed.
Add Vanilla, Peach Pie Filling and pecans.
Pour into 2 8\"x4\" loaf pans. Bake for 45 minutes. Shield with foil and cook 15 minutes longer. Cool 10 minutes in pan then remove and let cool.
Joanne in Maricopa, Arizona.
br>Press into a 9\" pie plate, covering bottom and sides
00\u00b0. If you are using fresh peaches, peel, pit and slice
ross in base of ea peach & drop peaches into lrg pan of
Add sugar to peaches; let stand for 10 minutes.
Drain peaches, reserving syrup.
Add water to syrup to make 1 1/2 cups. Combine pudding, gelatin and measured liquid in saucepan.
Cook and stir over medium heat until full boil.
Pour into bowl and chill well.
Fold whipped topping into pudding mix, then add peaches.
Chill for 2 hours before cutting after placing in pie shell.
Garnish with whipped topping and additional fresh peach slices.
Mix sugar, cornstarch and peach syrup in saucepan, over medium heat.
Stir constantly until thickened.
After thickening, boil for 1 minute, more.
Pour hot syrup over drained peaches, in bowl.
Add cinnamon red hots and then pour into pie shell.
Add butter on top of peaches.
Cover with second pie shell.
Bake at 425\u00b0F for 40-45 minutes.