| |
| Party Peach Pie |
| |
| Category: Pies & Pastries |
Kitchen of: Joyce Brooks |
|
| |
| Ingredients: |
| 1/3 | cups | Butter or Margarine, melted |
| 1 1/4 | cups | Graham Cracker Crumbs |
| 1/3 | cups | Sugar |
| 3 1/2 | tbsp | Cornstarch |
| 1/4 | tsp | Salt |
| 1 | cup | Evaporated Milk |
| 1 | cup | Syrup (from canned cling peaches) |
| 2 | | Eggs |
| 1 | tbsp | Butter or Margarine |
| 1 | tsp | Vanilla Extract |
| 2 | cups | Canned Cling Peach Slices |
| |
| Instructions: |
| 1. | For the shell: Blend butter with crumbs. Reserve 2 Tbsp. crumbs for top and pack remainder firmly i |
| 2. | For Filling: Blend sugar, cornstarch and salt. |
| 3. | Slowly stir in milk until smooth. |
| 4. | Add peach syrup. |
| 5. | Cook and stir over boiling water until thick and smooth; cook 10 minutes longer, stirring occasional |
| 6. | Remove from heat and stir into lightly beaten eggs. |
| 7. | Cook and stir 4 to 5 minutes longer. |
| 8. | Add butter and vanilla. Cool, covered. |
| 9. | Pour half of custard into crumb shell; top with half of well-drained peaches. |
| 10. | Repeat layers with rest of custard and peaches. |
| 11. | Decorate wtih remaining crumbs. |
| 12. | Chill 3 hours or longer. |
| |
| Recipe submitted 11/17/2005 |
