Looking for a way to utilize that delicious pie recipe I included last week? Here's your chance to combine two luscious recipes and make a totally awesome pie in the meantime. Or, simply purchase the pie crust at your local grocer.
2 packages of roll-out pie dough
3 (15.25 ounce) canned peaches in syrup
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp. lemon juice
1 tsp. lemon zest
1 tsp. vanilla extract
1 tab. all purpose flour
4 tab. salted butter
1/4 tsp. nutmeg
dash cinnamon
Preheat the oven to 350 F.
Grab a 9 inch pie pan, and add in one of the store bought pie crust . Bake at 350 for 15 minutes.
In a large mixing bowl drain peaches reserving syrup.
In a saucepan use syrup and add vanilla, flour, lemon juice and zest, cinnamon, and nutmeg. Stir until well combined. cook over medium heat for five minutes until mixture boils and thickens. Add butter
Next, pour the peach mixture into the pie dish on top of the cooked crust.
Top off with the remaining crust. You can leave the crust whole or do a lattice topping!
Bake the pie in the oven for 50-55 minutes.
Serve with ice cream & enjoy!
2 packages of roll-out pie dough
3 (15.25 ounce) canned peaches in syrup
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp. lemon juice
1 tsp. lemon zest
1 tsp. vanilla extract
1 tab. all purpose flour
4 tab. salted butter
1/4 tsp. nutmeg
dash cinnamon
Preheat the oven to 350 F.
Grab a 9 inch pie pan, and add in one of the store bought pie crust . Bake at 350 for 15 minutes.
In a large mixing bowl drain peaches reserving syrup.
In a saucepan use syrup and add vanilla, flour, lemon juice and zest, cinnamon, and nutmeg. Stir until well combined. cook over medium heat for five minutes until mixture boils and thickens. Add butter
Next, pour the peach mixture into the pie dish on top of the cooked crust.
Top off with the remaining crust. You can leave the crust whole or do a lattice topping!
Bake the pie in the oven for 50-55 minutes.
Serve with ice cream & enjoy!
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