Preheat oven to 400 degrees. Line 9-inch pie plate with pastry. Combine sugar, flour, spice and salt. Add to peaches and mix lightly. Fill pie shell with peach mixture. Dot with butter. Place top crust and crimp edges. Bake for 40-45 minutes or until done.
Preheat oven to 400\u00b0.
Combine peaches, sugar and cinnamon in a large bowl.
Let stand 10 minutes.
On a floured surface, roll half the pastry into 12-inch circle.
Fit into a 9-inch pie plate, leaving a 10-inch circle.
With a sharp knife, cut pastry into 3/4-inch wide strips.
Carefully arrange strips on fruit, 1 inch apart, in a lattice pattern; trim edge.
Bake 1 hour or until filling is bubbly.
Cool on wire rack.
Makes 8 servings.
Combine and blend well the egg, flour, sugar and butter.
Fill pie shell with fresh peach halves, cut side up.
Pour mixture over peaches.
Bake in preheated oven at 400\u00b0 for 15 minutes.
Reduce heat to 300\u00b0 and bake 50 minutes longer.
TO MAKE THE PIE CRUST Place the flour and
nd sides of 9-inch pie pan.
Toss together peaches
using 15 complete foldover strokes for each addition.
Use 10
Add the rum, peach preserves, lime juice and mint to a cocktail shaker.
Muddle the mint and preserves and then fill with ice.
Shake well and strain into a chilled daiquiri glass or Mason jar.
Top with mike's hard peach lemonade and garnish with fresh peach and an additional sprig of mint, if desired.
Prepare double pastry for 9-inch pie.
Mix all of the filling ingredients together, except the butter.
Put in pie shell and dot with butter.
Bake at 375\u00b0 for 50 minutes.
Yields 10 servings.
Combine sugar and flour.
Pour over sliced peaches in bowl; toss to coat peaches evenly.
Line 9-inch pie plate with pastry. Add peaches; dot with butter or margarine.
Adjust top crust; cut slits to allow steam to escape.
Bake in 425\u00b0 oven for 35 to 45 minutes.
Arrange peach halves, round side up, in uncooked pie crust. Mix together sugar, flour, cinnamon and cream.
Pour over peaches and bake 40 to 45 minutes at 350\u00b0.
large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger
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.
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.
Melt butter or margarine in 10-inch square pan or 13 x 9-inch. Sprinkle with brown sugar on top.
Arrange pecan halves and fresh peach slices attractively on butter-sugar mixture.
Pour cake mix over fruit.
Bake at 350\u00b0 for 40 to 50 minutes.
Cool 5 minutes. Invert pan onto platter.
Serve warm with whipped cream and dust of nutmeg.
Mix all fruit together and then mix peach pie filling with fruit.
Refrigerate before serving.
Prepare favorite pastry for 2 crust pie; line pie plate.
Fill with 3 cups fresh apricot halves.
Combine 1 cup sugar, 3 tablespoons flour and 1/4 teaspoon nutmeg; sprinkle over apricots. Drizzle 1 tablespoon lemon juice over fruit and dot with 1 tablespoon butter.
Adjust top crust, cutting slits for escape of steam.
Bake at 425\u00b0 for 25 to 30 minutes.
Heat oven to 425\u00b0.
Prepare pastry for 2-crust pie.
Stir together sugar, flour, nutmeg, cinnamon and salt.
Mix lightly with apples.
Pour into pastry lined pie pan.
Dot with butter. Cover with top crust and cut slits.
Seal and flute.
Bake 40 to 50 minutes or until crust is brown and juices bubble through slits.
ixture, mixing well.
Combine peach mixture with flour & sugar mixture
Classic Pie Crust:
Add