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Blushing Peach Pie

By: Bobbi Reiman  
"'Red-hot candies give the filling in this pie its rosy 'blushing' color,' reveals Bobbi Reiman of Greendale, Wisconsin. Her husband, Roy (publisher of Taste of Home), ranks this beautiful fruit pie as one of his all-time favorite desserts and requests it often."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 134 people have saved this

Prep Time:
20 Min
Cook Time:
45 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 Pastry for double-crust pie (9 inches)
  • 6 cups sliced peeled fresh peaches
  • 2 tablespoons lemon juice
  • 2/3 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 dash ground nutmeg
  • 3 tablespoons red-hot candies
  • 2 tablespoons butter or margarine

Directions

  1. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside.
  2. In a bowl, toss the peaches with lemon juice. Combine the sugar, flour, salt and nutmeg; add to peaches and toss to combine. Pour into crust. Sprinkle with red-hots; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. Bake at 425 degrees F for 25 minutes. Reduce heat to 350 degrees F; remove foil and bake 20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2007 by Fireflyknights 
Yum! I was a little hesitant to add the red hots, but decided to make the recipe as written to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2008 by christine 
Very good tasting recipe was a little skeptical at first about the red hots but decided to try... MORE

 
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