• 1 geared up pie crust, unbaked
• 3/4 cup sugar
• 1/4 teaspoon salt
• 4 cups sliced canned peaches, drained
• 1/3 cup packed brown sugar
• 1/4 cup flour
• 1/2 teaspoon cinnamon
• 2 1/2 tablespoons butter, softened
Blend collectively the to start with 3 components in a medium mixing bowl and set aside. Mix the relaxation of the elements for the crumb topping then place it on prime of the fruit filling. Bake the pie at 425 levels for 35-40 minutes. Tends to make 6 servings.
I was sifting by my stacks of recipes when I noticed this recipe for peach pie and made a decision to give it a try out. The recipe appeared in the Spring 2003 challenge of Longaberger Signatures publication.
Dwelling canned peaches were in the pantry so I grabbed a few of pints and poured them into a colander to drain, then calculated them. I didn’t have quite 4 cups so I opened another pint and did the exact. I poured the drained, sliced peaches into a bowl. Next I mixed the sugar and salt and tossed the peaches with the combination. The peaches sat whilst I put jointly a handmade pie crust. Once the crust was in the pie plate I poured in the peaches. There was pretty a little bit of liquid from the peaches macerating in the sugar and salt. The recipe didn’t mention draining the peaches a second time so I was not apprehensive about all that liquid. It took really small time to set the remaining substances alongside one another and I sprinkled the crumb mixture over the leading of the pie. It went into the oven and baked for 35 minutes. The edge of the crust wasn’t as brown as I like it so I allow the pie bake one more 5 minutes.
When I taken out the pie from the oven it is an understatement to say I was disappointed with what I saw. There was no crumb topping on top rated of the pie. What I saw was a brown glaze. Evidently the crumb topping experienced melted into the pie filling. I could not help but ponder if it was simply because of all of the liquid that was made from the mix of the peaches, sugar, and salt. In hind sight maybe I should have drained the peaches a 2nd time, but who is aware if that would have created a difference.
I allow the pie neat when I ready supper and at the time the dishes were being accomplished, I questioned Brad if he preferred to consider the pie. He agreed to give it a taste. I cut just about every of us a slice the pie was a bit runny. The flavor of the pie was very very good, not too sweet, but I positive did overlook acquiring a crumb topping on it. Brad agreed that the pie had a fairly very good taste, but wasn’t much to glance at.
We didn’t share any of this pie with our neighbors or good friends due to the fact it definitely did not seem very excellent. However we did conclusion up ingesting the complete pie throughout the upcoming several times I never like for food stuff to go to squander – unless of course it’s actually bad.
However, this pie is a Failed It and I wish I hadn’t squandered these household canned peaches or my time building it.
• 1 geared up pie crust, unbaked• 3/4 cup sugar• 1/4 teaspoon salt• 4 cups sliced canned peaches, drained• 1/3 cup packed brown sugar• 1/4 cup flour• 1/2 teaspoon cinnamon• 2 1/2 tablespoons butter, softenedBlend collectively the to start with 3 components in a medium mixing bowl and set aside. […]
• 1 geared up pie crust, unbaked