Recipe by Sharon Gates
"Fresh peaches in a pre-cooked pie crust with a filling of lemon and orange juice, sweetened and thickened. Top with whipped cream. Filling can also double as cake filling."
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ice water, or as needed
fresh peaches - peeled, pitted, and sliced
The pie crust should be baked on the outside of the pan and after baking, place another pan over it and turn right side up. Gently lift the origianl pan off the crust and let cool. The crust will not shrink and will cover the pan. This was changed. Also chill before rolling out.
Thank You!!!! I'm chef for the Sisters of Charity of Leavenworth and made this (25 of them) and a couple of other desserts for a retirement celebration. They absolutely LOVED it!!! And, if it pleases nuns (possibly the worlds harshest critics), you know it's very good! Thank you!
Simply wonderful served warm or cold with vanilla ice cream topping....or plain for the calorie minded.
taste is good, a bit messy to serve...i have decided i like warm peach pie not cold
This was delicious! The sauce is so summery and refreshing. I could practically drink it with a straw!! I did use a refrigerated pie crust but that didn't cause any problems. The only reason I gave it 4 stars is because it was very soupy and didn't sit up like I expect a pie to do. But it is 5 stars for flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Peach Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 326
** Calories from Fat: 117
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