Ingredients: -1 Cup sugar, divided -2 Tbls flour, divided -1 Can sliced peaches, drained -2 unbaked pie crusts, 9 inches -A sprinkling of cinnamon, if desired. Instructions: 1) Preheat the oven to 425 Fahrenheit. Use a mesh strainer or colander, drain the excess juice from the canned peaches. 2) Take one of the unbaked pie crusts and gently lay it in the pie pan. 3) Place 1/2 a cup of sugar and one Tbls of flour on the pie crust. Gently mix the sugar and flour. 4) Add the peaches to the pie. Top with the remaining sugar and flour, gently mixing it. Add a sprinkling of cinnamon if desired. 5) Add the second crust to the top of the pie & seal. Use your fingers to pinch the crusts together until it has fully sealed. Use a knife to cut slits in the top. 6) Bake the pie for 10 minutes at 425 Fahrenheit. Reduce the heat to 350 Fahrenheit and bake for another 30 minutes. Allow the pie to cool for at least an hour before serving. Optional: 1) Top with ice cream or whipped cream if desired. Tips & Tricks: 1) Handle the crust as little as possible. This will prevent the crust from developing a tough texture. 2) Use your pie crust while it is still cold to achieve a flaky crust after baking. 3) Use metal or glass pie pan. a) Metal - Conducts heat better. b) Glass - Allows for a slow, consistent bake. 4) Draining peaches is a vital step. If you pour peaches with the juice it will make a soggy pie. 5) Throw out any bruised or squishy peaches. Using defective peaches will affect the texture & taste. 6) Slitting the pie crust is essential. Slitting the crust provides ventilation and allows steam to escape which prevents it from collapsing. Add a few slits, approximately 1 - 2 inches long, to provide the pie proper ventilation. 7) If you want your crust to have a nice finish on top you can cover it with a layer of egg wash and sprinkle it with sugar & cinnamon. 8) Bake your pie on the lowest rack in the over. 9) Cool your pie for at least an hour, ideally two.
Ingredients: -1 Cup sugar, divided -2 Tbls flour, divided -1 Can sliced peaches, drained -2 unbaked pie crusts, 9 inches -A sprinkling of cinnamon, if desired. Instructions: 1) Preheat the oven to 425 Fahrenheit. Use a mesh strainer or colander, drain the excess juice from the canned peaches. 2) Take one of the unbaked pie crusts and gently lay it in the pie pan. 3) Place 1/2 a cup of sugar and one Tbls of flour on the pie crust. Gently mix the sugar and flour. 4) Add the peaches to the pie. Top with the remaining sugar and flour, gently mixing it. Add a sprinkling of cinnamon if desired. 5) Add the second crust to the top of the pie & seal. Use your fingers to pinch the crusts together until it has fully sealed. Use a knife to cut slits in the top. 6) Bake the pie for 10 minutes at 425 Fahrenheit. Reduce the heat to 350 Fahrenheit and bake for another 30 minutes. Allow the pie to cool for at least an hour before serving. Optional: 1) Top with ice cream or whipped cream if desired. Tips & Tricks: 1) Handle the crust as little as possible. This will prevent the crust from developing a tough texture. 2) Use your pie crust while it is still cold to achieve a flaky crust after baking. 3) Use metal or glass pie pan. a) Metal - Conducts heat better. b) Glass - Allows for a slow, consistent bake. 4) Draining peaches is a vital step. If you pour peaches with the juice it will make a soggy pie. 5) Throw out any bruised or squishy peaches. Using defective peaches will affect the texture & taste. 6) Slitting the pie crust is essential. Slitting the crust provides ventilation and allows steam to escape which prevents it from collapsing. Add a few slits, approximately 1 - 2 inches long, to provide the pie proper ventilation. 7) If you want your crust to have a nice finish on top you can cover it with a layer of egg wash and sprinkle it with sugar & cinnamon. 8) Bake your pie on the lowest rack in the over. 9) Cool your pie for at least an hour, ideally two.
Ingredients:
-1 Cup sugar, divided
-2 Tbls flour, divided
-1 Can sliced peaches, drained
-2 unbaked pie crusts, 9 inches
-A sprinkling of cinnamon, if desired.
Instructions:
1) Preheat the oven to 425 Fahrenheit. Use a mesh strainer or colander, drain the excess juice from the canned peaches.
2) Take one of the unbaked pie crusts and gently lay it in the pie pan.
3) Place 1/2 a cup of sugar and one Tbls of flour on the pie crust. Gently mix the sugar and flour.
4) Add the peaches to the pie. Top with the remaining sugar and flour, gently mixing it. Add a sprinkling of cinnamon if desired.
5) Add the second crust to the top of the pie & seal. Use your fingers to pinch the crusts together until it has fully sealed. Use a knife to cut slits in the top.
6) Bake the pie for 10 minutes at 425 Fahrenheit. Reduce the heat to 350 Fahrenheit and bake for another 30 minutes. Allow the pie to cool for at least an hour before serving.
Optional:
1) Top with ice cream or whipped cream if desired.
Tips & Tricks:
1) Handle the crust as little as possible. This will prevent the crust from developing a tough texture.
2) Use your pie crust while it is still cold to achieve a flaky crust after baking.
3) Use metal or glass pie pan.
a) Metal - Conducts heat better.
b) Glass - Allows for a slow, consistent bake.
4) Draining peaches is a vital step. If you pour peaches with the juice it will make a soggy pie.
5) Throw out any bruised or squishy peaches. Using defective peaches will affect the texture & taste.
6) Slitting the pie crust is essential. Slitting the crust provides ventilation and allows steam to escape which prevents it from collapsing. Add a few slits, approximately 1 - 2 inches long, to provide the pie proper ventilation.
7) If you want your crust to have a nice finish on top you can cover it with a layer of egg wash and sprinkle it with sugar & cinnamon.
8) Bake your pie on the lowest rack in the over.
9) Cool your pie for at least an hour, ideally two.
Thank You
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Ceramic 💯
Please write the recipe out in text form so I can print it.
Ingredients:
-1 Cup sugar, divided
-2 Tbls flour, divided
-1 Can sliced peaches, drained
-2 unbaked pie crusts, 9 inches
-A sprinkling of cinnamon, if desired.
Instructions:
1) Preheat the oven to 425 Fahrenheit. Use a mesh strainer or colander, drain the excess juice from the canned peaches.
2) Take one of the unbaked pie crusts and gently lay it in the pie pan.
3) Place 1/2 a cup of sugar and one Tbls of flour on the pie crust. Gently mix the sugar and flour.
4) Add the peaches to the pie. Top with the remaining sugar and flour, gently mixing it. Add a sprinkling of cinnamon if desired.
5) Add the second crust to the top of the pie & seal. Use your fingers to pinch the crusts together until it has fully sealed. Use a knife to cut slits in the top.
6) Bake the pie for 10 minutes at 425 Fahrenheit. Reduce the heat to 350 Fahrenheit and bake for another 30 minutes. Allow the pie to cool for at least an hour before serving.
Optional:
1) Top with ice cream or whipped cream if desired.
Tips & Tricks:
1) Handle the crust as little as possible. This will prevent the crust from developing a tough texture.
2) Use your pie crust while it is still cold to achieve a flaky crust after baking.
3) Use metal or glass pie pan.
a) Metal - Conducts heat better.
b) Glass - Allows for a slow, consistent bake.
4) Draining peaches is a vital step. If you pour peaches with the juice it will make a soggy pie.
5) Throw out any bruised or squishy peaches. Using defective peaches will affect the texture & taste.
6) Slitting the pie crust is essential. Slitting the crust provides ventilation and allows steam to escape which prevents it from collapsing. Add a few slits, approximately 1 - 2 inches long, to provide the pie proper ventilation.
7) If you want your crust to have a nice finish on top you can cover it with a layer of egg wash and sprinkle it with sugar & cinnamon.
8) Bake your pie on the lowest rack in the over.
9) Cool your pie for at least an hour, ideally two.
Can't stand A.I. What happened to real people??
The can of peaches is the larger can not a regular size!