Thursday, December 3, 2009

Winter Peach Pie

Every year for Thanksgiving and Christmas, my mom makes this pie.  Last Christmas, I made it.  It's super easy and delicious!

I use the Fool Proof Pie Crust for my pie shell.

  • 3 cans of drained canned peaches (cut into pieces or slices, reserve the juice for later)
  • 2/3 cup sugar
  • 1 heaping teaspoon flour
  • 2 heaping tablespoons butter (can be eliminated)
  • 2 tablespoons lemon juice
  • 1 egg
  • 1/4 teaspoon cinnamon
  • 1/3 cup peach juice
  1. Fill a nine or ten inch pie shell with the 3 cans of drained peaches.
  2. Cream together the sugar, flour, butter and lemon juice.
  3. Add in the remaining ingredients and mix together.
  4. Pour the mixture over the peaches.
  5. Bake for 10 minutes at 475 degrees, then lower the oven temperature to 325 and bake for another 50 minutes.
  6. Top with whipped cream and serve.

1 comment:

  1. eggnog french toast sounds wonderful! I will definitely have to try that recipe over winter break!