Blushing Peach Pie

Lynnda Cloutier


The cinnamon red hots in this recipe make it extra special. From an old library book

pinch tips: How to Make a Pie Shell & Lattice Top




pastry for 9 inch two crust pie
2 cans sliced peaches, drained, 29 oz each
1/2 cup sugar
1/4 cup flour
1/4 cup red cinnamon candies
2 tbsp. margarine or butter

Directions Step-By-Step

Heat oven to 425. Prepare pastry or use store bought. Mix peaches, sugar, flour, and candies; turn into pastry lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute
Cover edges with 2 to 3 inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake til crust is golden brown and juice begins to bubble through slits in crust, 40 to 50 minutes. Self rising flour may be used in this recipe.

About this Recipe

Course/Dish: Pies