Prepare with a generous high rim:
A baked 9-inch traditional, shortening-free,
or vegan pie crust
Clean, peel and slice:
- 1 quart peaches (4~5 peaches, depending on the size)
Reserve and blend or sieve 1 cup of the fruit, or use canned peach drink
or nectar(1 cup). Combine and cook, stirring until thickened over low
heat 10~15 minutes:
- 3/4 cup sugar
- 2 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
Add the blended fruit to give color.
Add 1 teaspoon fruit liquor.
Put the whole peaches into the baked pie shell, evenly distributed.
Pour the syrup over the peaches, coating them thoroughly.
Chill the pie in the refrigerator at least 4 hours. Serve garnished with
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