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Bride’s Peach Pie
Preparation info
- Difficulty
Easy
Appears in
Published 1965
Praline Topping adds a gourmet touch
Ingredients
- Baked 8" pie shell
1 1 lb. 13 oz.
Method
- Drain peaches. Measure ¾ c. syrup. Add gradually to cornstarch in saucepan, stirring to blend.
- Cook, stirring constantly, until thick and clear. Add almond extract and drained peaches. Cool and pour into pie shell. Top with Praline Topping.