1 - 10 of 42 for baked dried peach pie

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Mix dry ingredients. ... Cook until mixture is clear and thickens. Cool slightly. Pour over fruit layered in pie crust. Refrigerate. Serve with Cool Whip.

Put milk, sugar, ... lemon juice. Chill. Spread chilled filling in bottom of pie crust. Add fruit just before serving. Top with whipped cream if desired.

Combine first 7 ... greased 9 inch pie pan. Pour over ... sprinkle over filling. Bake at 350 degrees ... until crust is golden brown. Store in refrigerator.

Soak fruit in ... Roll as for pie crust. Use a ... cut circles. Put peach filling on one ... browned. Remove from heat and serve hot. Yield: About 12 pies.

Grease a 9 inch pie pan. Heat oven ... 3 tablespoons of peach juice until smooth. ... sugar on top of cream cheese mixture. Bake 40 minutes at 350 degrees.

Place peaches with ... Place portion of peach mixture on one ... with a fork. Brown on each side in about 1/4 inch hot lard in a heavy skillet. Makes 10.

Combine peaches, preserves, ... Spoon tablespoonfuls of peach mixture onto each ... sides. Drain on paper towels; sprinkle with powdered sugar. Makes 9 pies.

FILLING: Cook dried fruit according to ... Prick top of pies with fork several ... cookie sheet and bake at 400 degrees ... before transferring to platter.

Heat oven to ... inch deep dish pie pan. After combining ... over cream cheese. Bake at 350°F for ... until crust is golden. Filling will appear soft.

Combine in bowl ... inch deep dish pie plate. Use one ... inch of the edge of the batter. Bake at 350 degrees for 35 to 40 minutes. Cool and refrigerate.

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