|Touring In Wine Country: Northwest Italy|
|by Maureen Ashley|
Each book in this bestselling series, edited by Hugh Johnson, the world's foremost wine writer, offers a comprehensive and inspirational guide to ...
71 - 80 of 215 for fresh peach pie
Preheat oven to 350 degrees. Gently mix peaches, flour, sugar and cinnamon. Put into 8"x8"x2" deep baking pan or dish. Cut butter into small pieces ...
Mix sugar, flour, ... into the baked pie shell. Cover with meringue made with the two egg whites and 1/4 cup sugar. Bake until meringue is golden brown.
Boil sugar and ... package strawberry Jello (peach). Cool. Bake ... (peaches) in cooled pie shell. Pour cooled syrup over fresh fruit, making certain all are covered. Refrigerate.
Place peaches in pastry shell. Combine remaining ingredients and pour over peaches. Bake at 350 degrees for one hour and 10 minutes.
Put water, sugar, ... then add the peach jello. Cool mixture. Slice 5-6 peaches in cool pie shell. Pour sugar ... and refrigerate top with whipped cream.
Combine sugar, Jello, ... until clear. Cool to lukewarm. Pour over peaches or strawberries in pie shell. Chill 2 to 3 hours. Serve with whipped topping.
Crush 1 cup peaches; combine with cornstarch, water, and sugar. Bring to a boil and cook, stirring until thick and clear. Add butter. Add remaining ...
Combine above ingredients ... from heat. Cool. Pour over: 3 cups sliced peaches (fresh) in a baked pie shell (9 inch). Serve with whipped cream if desired.
In 2 quart ... and place in pie shell. Chill 2 ... cups crushed vanilla wafers. Press evenly over side of pie plate. Bake at 350 degrees for 10 minutes.
Boil sugar, water, ... first), butter and coloring. Pour some into baked pie shell. Slice fresh peaches into it. Add more mix. Top with whipped whipping cream.
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