Easy Crust Makes Peachy-Keen Pie
Between bites and oohs and ahhs, I muttered, "It tastes like cobbler crust."
It de facto did. Faye gave me the method. Check it out for yourself.
Fresh Peach Pie
6 or 8 peaches, peeled and sliced 4 slices virginal bread, crust removed, sliced into strips 1 saddle with butter or margarine, melted 11⁄2 cups sugar 1 egg, beaten 2 tablespoons flour Cinnamon to dropSpray an 8x10-inch pan with nonstick cooking spray. Lay the peach slices in the pan.
Apartment the sliced bread on top of the peaches.
Soften butter with sugar in a saucepan. Add flour and beaten egg. Add cinnamon to soup. Pour mixture over bread and peaches.
Bake at 350 F until auspicious brown.
An e-mail from Distinguish oneself and Stephanie Wright reads, "I received an super recipe from a lady that I toil with (Connie Dinsmore) that I would like to apportion with you. This is so simple to prepare and has proven to be a multitude-pleaser with our bunch. This is easygoing and inexpensive to prepare and in most cases, needs to be doubled when changed."
This has been an ravishing summer!