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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - June 26, 2009

Streusel-Topped Peach Pie

Serves: 8


  Download this recipe.

1 refrigerated pie shell (from 15-ounce package)

4 cups sliced peeled peaches or 2 (29-ounce) cans peach slices, well drained
1/2 cup powdered sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon

3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/3 cup margarine or butter

1. Prepare pie crust for one-crust filled pie using 9-inch pie pan.

2. Heat oven to 375°F. In large bowl, combine all filling ingredients; mix well. Spoon into crust-lined pan.

3. In medium bowl, combine all topping ingredients; mix with fork or pastry blender until crumbly. Sprinkle over filling.

4. Bake at 375°F. for 40 to 45 minutes or until topping is golden brown. Cover edge of crust with strips of foil after 15 or 20 minutes of baking to prevent excessive browning.

Streusel-Topped Peach-Blueberry Pie: Substitute 1 cup blueberries for 1 cup of the peaches.

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