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Rocky Mountain Recipes

Peach Pie
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1 (9-inch) Pastry for Double Crust Pie

1 c. Sugar

1/4 c. Flour



1 Tbsp. Quick Cooking Tapioca

Dash of Salt



1 c. Whipping Cream, divided

1/4 t. Vanilla

4 c. Fresh Peaches, sliced

Additional Sugar

Line a 9-inch pie plate with bottom pastry. Combine the sugar, flour, tapioca and salt and mix well. Set aside 2 tablespoons of cream. Combine remaining cream with vanilla and add to sugar mixture. Add peaches, toss to coat and let stand for 15 minutes. Pour peach mixture into crust. Top with the top crust and seal and flute edges. Brush with reserved cream and sprinkle with sugar. Cover edges loosely with foil. Bake at 400 degrees for 50 to 55 minutes or until golden brown and bubbly. Cool and store pie in the refrigerator.

Marcey Dyer • Pierce, Colo.

1 (9-inch) Pastry for Double Crust Pie

1 c. Sugar

1/4 c. Flour

1 Tbsp. Quick Cooking Tapioca

Dash of Salt

1 c. Whipping Cream, divided

1/4 t. Vanilla

4 c. Fresh Peaches, sliced

Additional Sugar

Line a 9-inch pie plate with bottom pastry. Combine the sugar, flour, tapioca and salt and mix well. Set aside 2 tablespoons of cream. Combine remaining cream with vanilla and add to sugar mixture. Add peaches, toss to coat and let stand for 15 minutes. Pour peach mixture into crust. Top with the top crust and seal and flute edges. Brush with reserved cream and sprinkle with sugar. Cover edges loosely with foil. Bake at 400 degrees for 50 to 55 minutes or until golden brown and bubbly. Cool and store pie in the refrigerator.

Marcey Dyer • Pierce, Colo.

1 (9-inch) Pastry for Double Crust Pie

1 c. Sugar

1/4 c. Flour

1 Tbsp. Quick Cooking Tapioca

Dash of Salt

1 c. Whipping Cream, divided

1/4 t. Vanilla

4 c. Fresh Peaches, sliced

Additional Sugar

Line a 9-inch pie plate with bottom pastry. Combine the sugar, flour, tapioca and salt and mix well. Set aside 2 tablespoons of cream. Combine remaining cream with vanilla and add to sugar mixture. Add peaches, toss to coat and let stand for 15 minutes. Pour peach mixture into crust. Top with the top crust and seal and flute edges. Brush with reserved cream and sprinkle with sugar. Cover edges loosely with foil. Bake at 400 degrees for 50 to 55 minutes or until golden brown and bubbly. Cool and store pie in the refrigerator.

Marcey Dyer • Pierce, Colo.

1 (9-inch) Pastry for Double Crust Pie

1 c. Sugar

1/4 c. Flour

1 Tbsp. Quick Cooking Tapioca

Dash of Salt

1 c. Whipping Cream, divided

1/4 t. Vanilla

4 c. Fresh Peaches, sliced

Additional Sugar

Line a 9-inch pie plate with bottom pastry. Combine the sugar, flour, tapioca and salt and mix well. Set aside 2 tablespoons of cream. Combine remaining cream with vanilla and add to sugar mixture. Add peaches, toss to coat and let stand for 15 minutes. Pour peach mixture into crust. Top with the top crust and seal and flute edges. Brush with reserved cream and sprinkle with sugar. Cover edges loosely with foil. Bake at 400 degrees for 50 to 55 minutes or until golden brown and bubbly. Cool and store pie in the refrigerator.

Marcey Dyer • Pierce, Colo.

1 (9-inch) Pastry for Double Crust Pie

1 c. Sugar

1/4 c. Flour

1 Tbsp. Quick Cooking Tapioca

Dash of Salt

1 c. Whipping Cream, divided

1/4 t. Vanilla

4 c. Fresh Peaches, sliced

Additional Sugar

Line a 9-inch pie plate with bottom pastry. Combine the sugar, flour, tapioca and salt and mix well. Set aside 2 tablespoons of cream. Combine remaining cream with vanilla and add to sugar mixture. Add peaches, toss to coat and let stand for 15 minutes. Pour peach mixture into crust. Top with the top crust and seal and flute edges. Brush with reserved cream and sprinkle with sugar. Cover edges loosely with foil. Bake at 400 degrees for 50 to 55 minutes or until golden brown and bubbly. Cool and store pie in the refrigerator.

Marcey Dyer • Pierce, Colo.

1 (9-inch) Pastry for Double Crust Pie

1 c. Sugar

1/4 c. Flour

1 Tbsp. Quick Cooking Tapioca

Dash of Salt

1 c. Whipping Cream, divided

1/4 t. Vanilla

4 c. Fresh Peaches, sliced

Additional Sugar

Line a 9-inch pie plate with bottom pastry. Combine the sugar, flour, tapioca and salt and mix well. Set aside 2 tablespoons of cream. Combine remaining cream with vanilla and add to sugar mixture. Add peaches, toss to coat and let stand for 15 minutes. Pour peach mixture into crust. Top with the top crust and seal and flute edges. Brush with reserved cream and sprinkle with sugar. Cover edges loosely with foil. Bake at 400 degrees for 50 to 55 minutes or until golden brown and bubbly. Cool and store pie in the refrigerator.

Marcey Dyer • Pierce, Colo.


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