OPEN FACED PEACH PIE
Time 1h5m
Number Of Ingredients 11
Steps:
- *Try the Foolproof Piecrust recipe. Preheat oven to 350°F. Cream butter with sugar and cornstarch. Add egg and vanilla. Place peaches in unbaked pie shell. Pour the sugar and cornstarch mixture over the peaches. Sprinkle brown sugar crumble lightly over pie. Cover edges of piecrust with a tinfoil ring. Bake for 45 to 50 minutes, removing ring toward the end of baking time to allow crust edges to brown. CRUMBLE In a small bowl, combine flour and sugar. Cut in the cold butter with a pastry blender or by hand until the mixture resembles coarse crumbs.
Nutrition Facts : Nutritional Facts Serves
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Qasimali 354
[email protected]This pie was delicious! The crust was flaky and the filling was sweet and tart. I used fresh peaches and they were perfect. I will definitely be making this again.
Kennith Mangum
[email protected]This recipe was a hit with my family! The crust was flaky and the filling was sweet and tart. I used fresh peaches and they were perfect. I will definitely be making this again.
Sajahan Miya
[email protected]This pie was amazing! The crust was perfect and the filling was so flavorful. I used fresh peaches and they were perfect. I will definitely be making this again.
MADRASA IBN TAIMIA
[email protected]This recipe was easy to follow and the pie turned out great! I used a mix of fresh and frozen peaches and it was still delicious. The crust was flaky and the filling was sweet and tart. I will definitely be making this again.
kyrie Petallo
[email protected]I made this recipe last night and it was delicious! The only change I made was to use fresh peaches instead of canned peaches. The crust was perfect and the filling was so flavorful. I will definitely be making this again.
Ifechukwu Leonard
[email protected]This was a great recipe! I made it for my family and they loved it. The peaches were perfectly ripe and the filling was sweet and tart. The crust was flaky and buttery. I will definitely be making this again.