Grandma Difrancos Peach Pie Filling Recipes

GRANDMA'S FRESH PEACH PIE

Steps:

• 1. In a bowl mix sugar,salt,tapioca,lemon juice,almond extract and peaches.Mix well pour into unbaked pie shell.
• 2. Dot with butter, put top crust on. Flute edges, spinkle with alittle sugar, cut steam vents.
• 3. Bake in 350 degree oven for 1 hr,

GRANDMA'S FRESH PEACH PIE

Steps:

• Mix sugar, cornstarch, jello, and water in glass bowl.
• Microwave until it thickens and gets clear.
• Mix in peaches and pour into baked pie crust.
• Chill and serve.

GRANDMA DIFRANCO'S PEACH PIE FILLING

Steps:

• Peel and slice peaches, they should be about 1/4 of an inch thick.
• Add sugar to sliced peaches (add more if needed depending on tartness of peaches, taste the mixture to check it).
• Mix in cinnamon and flour.
• Place in pie crust lined deep-dish 9" pan (either store bought crust or your own recipe).
• "Dot" the top of the pie with butter (cut butter into small pieces and place all over the top of peach mixture).
• Place top crust over the pie and seal the edges (pinching and fluting), then with a small pointed knife cut a series of small holes to vent (approximately 30 to 40 tiny holes).
• Place a thin piece of foil around just the edge of the pie.
• Bake at 425 degrees for approximately 30 minutes, then remove foil and bake 20 to 30 minutes longer until the crust is evenly baked to a golden brown.
• Allow to cool at least an hour before cutting.

FRESH PEACH PIE, GRANDMA'S RECIPE

Steps:

• 1. Preheat oven to 425 degrees. Mix white sugar, brown sugar and 1/4 cup flour in a large bowl. Add peaches, lemon juice, cinnamon and nutmeg and toss well. Pile fruit onto 9 or 10 inch pastry lined pie pan. Scatter bits of butter over fruit.
• 2. Roll out remaining half of dough for top crust and drape over pie. Trim away excess dough around edges, but leave enough to tuck under top of pie pan edge. Crimp edges and cut several vents in top. Sprinkle 1 teaspoon decorating sugar or regular sugar on top of pie crust. Cover edges of pie crust with strips of aluminum foil to prevent over darkening during baking (optional).
• 3. Bake at 425 degrees for 10 minutes, then reduce heat to 350 degrees, and bake until juices bubble around edges on top of pie and crust is lightly browned, about 40 minutes more. Serve warm with ice cream.