INGREDIENTS AND DIRECTIONS:
Baked pie shell
5 to 6 fully ripe peaches
GLAZE:
1 c. sugar
1 c. water
2 tbsp. cornstarch
2 tbsp. crushed ripe peach & juice
Mix first 3 glaze ingredients and boil until thick and clear.
Spoon a light layer of glaze on the bottom of a baked pie shell. Slice peaches into pie shell. Cover with glaze. Refrigerate. Serve with whipped cream.
July 13th, 2006 by sanjeev
Filed under: Peach Pie Recipes |
Other Similar Pasta Recipes -Easy Peach Pie French Crunch Peach Pie French Crunch Peach Pie Grandma’s Peach Pie Southern Peach Pie
Filed under: Peach Pie Recipes |
Other Similar Pasta Recipes -
Leave a Reply
You must be logged in to post a comment.