|by Craig Claiborne|
As the former food and restaurant critic for The New York Times and the author of several distinguished cookbooks, Craig Claiborne has earned a re...
1 - 10 of 215 for fresh peach pie
Combine egg, flour, sugar and butter. Fill pie shell with fresh peach halves, cut side ... minutes. Reduce heat to 300 degrees and bake 50 minutes longer.
Fill pie shell with sliced, fresh peaches. Mix sugar, ... Bake at 350 degrees until peaches are done and custard is set in center, about 40 to 45 minutes.
Combine sugar, water, ... Cool. Line cooled pie shell with fresh peaches. Pour mixture ... shells. Refrigerate until set. Top with Cool Whip. Makes 2 pies.
Combine sugar, flour, ... this to the fresh peaches and mix ... into the unbaked pie shell and dot ... brown. Serve warm with ice cream or whipping cream.
Combine water, sugar, ... still hot, add peach Jello powder. Set ... cool. Line baked pie shell with fresh sliced peaches. Top ... Refrigerate at least 3 hours.
Prepare pie crust according to ... whipped cream, additional peach slices and blueberries. ... be substituted for fresh. Cover edge ... to prevent excessive browning.
In saucepan, mix ... degrees to bake pie crust if using ... gently. Fill crust. Top with cream or Dream Whip. In center decorate with fresh mint leaves.
Combine peaches, sugar ... add butter and extract. Cool 5 minutes. Pour into baked pie shell. Let stand 4 hours in refrigerator. Top with whipped cream.
Heat oven to ... sugar over the crust. On lowest oven rack, bake 40-50 minutes. You may use 3 cups fresh peaches and 2 cups of blackberries for variety.
Place peaches in pie shell. Combine remaining ingredients and pour over peaches. Bake at 350 degrees for 1 hour 10 minutes. Yields: 1 (9 inch) pie.
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