May 23, 2008, Newsletter Issue #227: Apple Peach Pie
Tip of the Week
This pie is a fabulous combination of flavors and textures. The juice produced during baking is like a wild nectar. This pie was the first place winner in "Pie On The Square", a local baking contest our editor judged.
1 2-crust recipe Refrigerator Pie Crust Mix
1 cup sugar
2 Tbsp. tapioca
1/2 tsp. cinnamon
4-5 Granny Smith apples, peeled and sliced
1 peach, peeled and sliced OR 1/2 cup frozen solid-pack peaches
1/2 cup crushed corn flakes
2 Tbsp. dry lemon Jell-O
2 Tbsp. butter
Line 9" pie pan with one crust.
Combine sugar, tapioca, cinnamon, and apple and peach slices. Sprinkle corn flakes in the bottom of the pie crust, and fill with apple-peach mixture. Sprinkle with the dry lemon Jell-O and dot with butter. Add top crust and flute. Bake at 400 degrees for 10 minutes, then lower temperature to 350 degrees and bake for another 45-50 minutes, until juices are bubbling and crust is deep golden brown.
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