2 tablespoons Lemon Juice 1 1/4 cups Sugar 1/8 teaspoon Salt 1/4 teaspoon Nutmeg 4 tablespoons Butter 1 1/2 pounds Fresh Peaches (6 c sliced) 2 tablespoons Sugar 1/4 teaspoon Cinnamon 3 tablespoons Flour 1 cup Heavy Cream -- Whipped re are pastry for 8" single crus et aside. Sprinkle lemon juice over peach slices in large bowl. Mix 1 1/4 cup sugar with the salt, nutmeg, cinamon and flour. Add to peaches. Toss until evenly coated. Spread in 1 1/2 quart baking dish. Dot with butter. Roll out pastry to to cover dish with 1 1/2 inch overhang. Press pastry to edge of dish and flute edge. Cut 3 vents in top. Sprinkle with remaining sugar. Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more. Serve with whipped cream.Makes 1 pie Preheat oven to 450 degrees Prep. time: 1 hour
How To make Deep Dish Peach PieG's Videos
Thanksgiving Prep: Peach Cobbler
This video is about 4 Step Peach Cobbler
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Fried Peach Pies
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Best Stuffed Jalapeno Recipe - Bake at 425F
Crunchy Bacon Jalapeno Poppers is by far the Best Stuffed Jalapeno Poppers Recipe on the Internet.
These easy jalapeno poppers are perfect for Thanksgiving appetizer table.
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Bake at 425F for 10-12 minutes.
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Peach Pie - Civil War cooking
It’s time to fill the pie paste from the previous episode! Felicia and Jeremy from History Acres are using the lard paste to make a simple and delicious peach pie. The recipe comes from the 1863 printing of the Beadle’s Dime Cookbook. Thank you to the Waterloo Farm Museum for hosting us at their 1840’s log house.
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This delicious peach pie recipe packed with fresh peaches in a flakey butter crust is a summer classic and perfect with a scoop of ice cream. You'll love the big flavor, foolproof method, and crisp (not soggy) crust.
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