|Jane Grigson's Vegetable Book|
|by Jane Grigson|
'A reference bible...inspirational in the way that it opens up new possibilities for vegetables' - "Daily Mail".
Results 1 - 10 of 53 for fried peach pie
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Mix and cook until the consistency of peach preserves (It should ... Put in hot pint jars while boiling hot and seal or in freezer containers and freeze.
In a large ... nutmeg. Bring the peach mixture to boiling; ... degrees. Fry peach pies for 3 to ... once. Drain the fried pies on paper ... to 10 fried pies.
When I am ... ready to make pies, I take ... own taste. Cook down real low. Stir to keep from sticking. You can't tell that they are not the real peaches.
Combine peaches, preserves, ... Spoon tablespoonfuls of peach mixture onto each ... sides. Drain on paper towels; sprinkle with powdered sugar. Makes 9 pies.
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.
Cook peaches according ... Place 3 tablespoons peach filling on half ... In skillet, fry pies in 1 inch ... towels. Put egg pastry under the fried peach pies.
Cook peaches in ... folded over.) Let pies stand a few ... drain. Sprinkle with sugar and serve. Makes 10 small pies. With saucer makes about 4 or 5 pies.
Wash well, enough firm (almost green) peaches, cut in small chunks, to measure a full gallon. Do not peel peaches. Add: 3/4 c. white vinegar Combine ...
Cook until peaches ... in top of pie for air vents. ... pan. Lay pies in grease and spoon grease on top of pies. Bake until golden brown at 400 degrees.
Cook peaches according ... Place 3 tablespoons peach filling on half ... 375 degrees, fry pies in 1 inch ... Makes about 1 1/2 dozen 5-inch pastry rounds.
Result Page: 1
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