Ingredients
-
3/4
-
1
-
1/3
-
1/3
-
1
-
5 - 6
-
1
-
1/2
-
1
-
1
-
-
-
-
-
Directions
Creamy Open-Faced Peach Pie, This is not your everyday peach pie! The amount of sugar stated will give you a semi-sweet pie if you like a sweeter filling then add in more sugar Prep time does not include making the pie pastry Although I have only made this using peaches you might want to give it a try using apples 😉 Serve this topped with vanilla ice cream, Excellent! I made this with one and a half quarts of fresh canned peaches from this summer We took our first bite Christmas Eve and looking forwards to a second piece if any is left! It has this very tastey light crunchy topping Very nice recipe and different from anyother I have made for Peach Pie Nice change , This was awesome and so easy I can’t wait to make this again for the extended family A perfect summer dish to compliment any summer grill food Thank you for posting
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Steps
|
1
Done
|
Line a 9 or 10-Inch Deep-Dish Pie Plate With Prepared Pastry. |
|
2
Done
|
Brush Beaten Egg Over the Bottom and Around the Sides of the Inside of the Pastry (this Will Prevent a Soggy Crust). |
|
3
Done
|
Toss the Peaches With Cinnamon and Nutmeg, Then Place the Sliced Peaches Onto the Crust. |
|
4
Done
|
in a Bowl Using an Electric Mixer Cream Butter With Sugar and Vanilla Until Fluffy. |
|
5
Done
|
Add in Egg and Flour; Beat Until Combined, Then Spread the Mixture Over the Top of the Peaches. |
|
6
Done
|
Place the Pie Dish Onto a a Large Piece of Heavy-Duty Foil or Onto a Baking Sheet (to Catch Any Spills). |
|
7
Done
|
Set Oven Rack to Bottom Position. |
|
8
Done
|
Bake at 375f For 1 Hour. |
|
9
Done
|
Let Sit at Room Temperature For a Minimum of 30 Minutes or More Before Slicing. |
