Friday, June 22, 2012


This is another of the recipes in my late mother's 1958 Good Housekeeping Pie Book.
2 No. 2 1/2 cans cling-peach slices
1/4 cup chopped walnuts
1 pkg piecrust mix
1/2 cup brown sugar, packed
1/2 teasp. cinnamon
1 tablesp. soft butter or margarine
1 1/2 teasp. quick-cooking tapioca

1. Start heating oven to 425 degrees F.  Pour peaches into strainer or colander; drain very well. Chop nuts; with fork, mix with 1/2 pkg. piecrust mix, brown sugar, cinnamon, and butter until crumbly, with some large crumbs.
2. Prepare rest of piecrust mix, following directions on package for 1 pie shell.  Roll out pastry; fit into 9" pie plate, making attractive Fluted Edge.
3. In bottom of lined pie plate, arrange 1/3 of peach slices, side by side, in ring; sprinkle with 1/2 teaspoon tapioca.  Repeat twice; sprinkle crumbly mixture evenly over top.  Cover with foil; bake 30 minutes.  Remove foil; bake 30 minutes longer.

Makes 6 servings.

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