CARAMEL PEACH PIE
FOR THE FILLING:
2/3 cup brown sugar
1/3 cup flour
1/3 cup margarine
3 tbsp. corn syrup
1 tbsp. lemon juice
FOR THE PIE:
6 fresh peaches (or 3 1/2 cups canned peaches)
pastry for a 2 crust pie
In a saucepan, combine all ingredients for the filling and cook until thickened; cool.
Place peach halves in unbaked pastry shell. Pour cooled filling over peaches. Put on a lattice top crust.
Bake at 400 degrees F for 35 minutes.
Source: Just Peachy by Jill Winters
FOR THE FILLING:
2/3 cup brown sugar
1/3 cup flour
1/3 cup margarine
3 tbsp. corn syrup
1 tbsp. lemon juice
FOR THE PIE:
6 fresh peaches (or 3 1/2 cups canned peaches)
pastry for a 2 crust pie
In a saucepan, combine all ingredients for the filling and cook until thickened; cool.
Place peach halves in unbaked pastry shell. Pour cooled filling over peaches. Put on a lattice top crust.
Bake at 400 degrees F for 35 minutes.
Source: Just Peachy by Jill Winters
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