INGREDIENTS AND DIRECTIONS:
When I am canning peaches, I always save my peelings. I take them, wash and cook them then can or freeze them.
When I get ready to make pies, I take them, put them in a heavy pot. Mash with a potato masher. Sweeten to my own taste. Cook down real low. Stir to keep from sticking. You can’t tell that they are not the real peaches.
July 14th, 2006 by sanjeev
Filed under: Peach Pie Recipes |
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Filed under: Peach Pie Recipes |
Other Similar Pasta Recipes -
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