STRAWBERRY PEACH PIE
pastry for 2 crust pie
1 1/2 c
1 1/2 c
frozen sliced peaches
2 1/2 Tbsp
1 1/2 Tbsp
1Thaw the fruit until most of the has disappeared.
2Drain off the juices and measure, then stir into mixture of sugar, tapioca, and cornstarch in saucepan. Heat rapidly until thickening is complete, Boiling is not necessary.Set aside to cool.
3Add fruit and lemon juice to cooled, thickened juice.
4Pour filling into pastry lined 9" pie pan. Cuts vents in top crust, cover pie seal and flute edge.
5Bake in 425 degree oven for 30 to 35 minutes, or until nicely browned. Makes 1 9" pie
Eddie Jordan EDWARDCARL - Nov 4, 2010
Colleen Sowa colleenlucky7 - Nov 4, 2010
Eddie... this sounds soooooooo gooooooood!!!
FREDA GABLE cookin4me - Nov 4, 2010
Eddie, you have done a great Job with this one. . .Sounds Fabulous. this is a Keeper!
Joanne Etoll whobwhate - Nov 5, 2010
Yumm! Printing it now!!
Robin DuPree robdupree - Nov 6, 2010