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Peach Pie

Peach Pie recipe
photo by:kraft
My husband brought home a case of fresh peaches. I made two pies with this recipe and froze the rest for later. Unless you are using a foil throwaway pie pan you will more
posted by
on 9/13/2009
30 min
1 hr 20 min
10 servings
Magazine Acquisition

what you need

cups  sliced peeled peaches
cup  sugar
cup  MINUTE Tapioca
Tbsp.  lemon juice
pkg.  (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
Tbsp.  butter or margarine

Make It

PREHEAT oven to 400°F. Mix peaches, sugar, tapioca and lemon juice. Let stand 15 minutes.

PLACE 1 of the pie crusts in 9-inch pie plate. Fill with fruit mixture; dot with butter. Cover with remaining pie crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.

BAKE 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.

Kraft Kitchens Tips

Special Extra
Serve with thawed COOL WHIP Whipped Topping.
How to Peel Fresh Apricots, Nectarines or Peaches
Place whole apricots, nectarines or apricots in boiling water for 30 sec. Remove fruit from water with a slotted spoon and immediately place in a bowl of ice water to stop the cooking process. Remove fruit from the water, then peel with a paring knife.
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