Open-face Peach Pie

  • on March 15, 2007
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Ingrients & Directions

14 Fresh Peach Halves-*see note
3/4 c Sugar
1/4 c Flour
1/4 c Water — or peach juice
2 tb Butter
2 tb Lemon Juice
9 Inch Pie Crust — thawed

* or canned, enough for one pie

Combine sugar, butter and flour to make crumbs. Sprinkle half this
mixture in the bottom of an unbaked pie crust. Place peach halves
with cut side up in pie shell. Cover with remaining crumb mixture.
Add fruit juices or water if needed. Bake at 375 degrees for 40-45
minutes. May be served with whipped cream. Makes 1 (9 inch) pie.

(Taken from the Mennonite Community Cookbook-Maggie W. Moyer)


This week I thought I’d try a dessert recipe since Brandon’s birthday
is Wednesday and his request was peach pie. This peach pie is one
easy dessert too. You can make your own pie crust, or buy a frozen
one at the store to save time (although I recommend making one). I
bought some canned peaches in light syrup and plan to add about 2
tablespoons sugar or less. Judge for yourself as to how sweet you
want it to be. I also will add a little cinnamon to the crumb
mixture. Yum! Peach pie is one of my favorites. Wish me luck and
Brandon a “Happy Birthday”!

1 Servings

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