Open-face Peach Pie

  • on February 10, 2009
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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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