Peach Pie

Posted on February 13, 2014



2 pie crusts

29 Oz Can of peaches in light syrup

½ cup of flour

1 cup of brown sugar

½ can of Sweet and condensed milk

2 tsp of orange juice

1 egg

9 inch pie dish


Put one pie crust and line the base of the pie dish. Beat the egg and use 1/3 of it and brush the inside of the base pie crust lightly, but all over. In a separate bowl mix sugar and flour together until it becomes a fine dry mixture. Empty half of the peach halves in the can and about 1/3 of a cup of syrup into another bowl, pour the orange juice and mix gently. Empty onto the pie base and spread evenly along the base.

Pour the sweet and condensed milk onto the peach halves in a spiral covering the base. Now empty the remaining peach halves onto the bowl, without any syrup. Pour half of the flour-sugar mix on top and gently mix with the peach halves until peaches are thoroughly coated.  Sprinkle half of the remaining mix in a layer above the contents on the pie base, and pour the flour/sugar / peach mix on top and spread evenly. Spread the remaining flour sugar mix in a layer on top, then cover with the top pie crust. Make several slits here for hot air to escape.  Take some (about half) of the remaining beaten egg and brush lightly all over the top of the top crust.

Pre heat oven to 425 F, (about 220 oC) then put the pie in, centered in the oven. Bake for about 25 minutes or until the contents bubble through the slit. When done. Serve warm.

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