Michigan Peach Sponsors

A non-profit organization for research and promotion of peaches

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BLUSHING PEACH PIE
(Barbara Fay)
1 - 9 inch pastry pie crust with top
2 cans (29 oz) sliced peaches, drained
1/2 cup sugar
1/4 cup red cinnamon candies
1/4 cup all purpose flour
2 Tbsp. margarine or butter

Heat oven to 425 degrees. Prepare pastry. Mix peaches, sugar, flour and candies. Put mixture into pie crust. Dot with margarine. Cover with top crust that has slits cut in it. Seal and flute. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake until crust is golden brown and juice begins to bubble through slits in crust about 40 - 45 minutes.