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Peach: Peach Delight Pie

Source of Recipe

Grandma's Baking Secrets, Fav. Brand names


List of Ingredients

FILLING
2 1/2 cups sliced peeled peaches, about 1-1/4 pounds or 2 to 3 large
3/4 cup granulated sugar
1/4 cup quick-cooking tapioca
1 teaspoon lemon juice
1 teaspoon peach-flavored brandy

CRUMB MIXTURE
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup chopped almonds
3 tablespoons butter or margarine -- melted

CRUST
1 9 inch classic crisco double crust dough

GLAZE
1 egg white -- slightly beaten
granulated sugar


Recipe

For filling, combine peaches, 3/4 cup granulated sugar, tapioca, lemon juice and brandy in medium bowl. Stir well. Let stand while making crumb mixture and crust. For crumb mixture, combine flour, brown sugar, almonds and butter. Mix until crumbly. Heat oven to 425ºF. For crust, prepare as directed. Roll and press bottom crust into 9-inch pie plate. Do not bake.

Sprinkle half of crumb mixture over unbaked pie crust. Add filling. Top with remaining crumb mixture. Cut out desired shapes from top crust with cookie cutter Place cutouts on filling around edge of pie. For glaze, brush cutouts with egg white. Sprinkle with granulated sugar. Cover edge of pie with foil to prevent overbrowning. Bake at 425ºF for 10 minutes. Reduce oven temperature to 350ºF Bake 25 minutes. Remove foil. Bake 5 minutes. Serve warm or at room temperature.