| COLORADO PEACH PIE |
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Makes One 9-inch Pie 8 ServingsCrust 9-inch Classic CRISCO Double Crust Filling 5 to 6 cups sliced, peeled fresh peaches (about 2-1/2 pounds or 7 to 8 medium) 3/4 cup sugar 1/2 package tapioca pudding mix, not instant (about 3 tablespoons plus 2-1/2 teaspoons) 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon 1 tablespoon cornstarch (optional)* 1 tablespoon butter or margarine For crust, prepare (see Classic Crisco Pie Crust recipe) and press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 375ºF. For filling, combine peaches, sugar, pudding mix, nutmeg and cinnamon in large microwave-safe bowl. Cover lightly with waxed paper. Microwave at 100% (HIGH) 3 minutes. Stir in cornstarch, if desired. Microwave at 100% (HIGH) 3 minutes. Spoon into unbaked pie crust. Dot with butter. Moisten pastry edge with water. Cover pie with top crust. Cut slits in top crust to allow steam to escape. For glaze, brush with milk, if desired. Bake at 375ºF for 35 minutes or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temperature before serving. *Cornstarch may be added if peaches appear juicy. |
