- 6 tbsp Butter, melted
- 1/3 cup + 2 tbsp butter
- 1 1/4 cup Sugar
- 1 Graham cracker crust
- 6 Peaches, sliced
- 1 Cinnamon
Mix the melted butter, butter and sugar. Sprinkle half of the mixture in a 9-inch unbaked Graham crust. Arrange sliced fresh peaches in the pie shell until crust is well-filled. Spread rest of sugar mixture on top of peaches. Sprinkle with cinnamon. Bake at 400 degrees until bubbly, about 20-30 minutes.
- 3 med-lg Peaches
- 1/2 cup sugar
- 1/2 cup milk
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 1 cup sugar
- 1/2 cup water
Line pan with peaches. Mix all dessert ingredients. Pour over peaches. Mix syrup ingredients and pour over batter. Bake at 350 deg for 1 hour.
- 1/2 cup Part-skim ricotta cheese
- 2 tsp Sweetener (equiv)
- 1 tsp Vanilla
- 1 medium ripe peach, peel & slice
- 2 tsp reduced cal raspberry jam
In a small bowl, combine ricotta cheese, sweetner and vanilla. Mix well with fork or spoon. Spoon peaches over cheese. Spoon raspberry spread over peaches.
- 8 cups fresh peaches peeled/sliced
- 2 cups sugar
- 2 tbsp all purpose flour -- to 4 tbsp
- 1/2 tsp ground nutmeg
- 1 tsp vanilla
- 1/3 cup butter or margarine
- 1/3 cup pastry for double crust pie
- 1/3 cup vanilla ice cream
Combine peaches, sugar, flour and nutmeg in a Dutch oven; set aside until a syrup forms. Bring peach mixture to a boil; reduce heat to low and cook 10 minutes or until tender. Remove from heat; add vanilla and butter, stirring until butter melts.
Roll half of pastry to 1/8" thickness on a lightly floured surface; cut into an 8" square. Spoon half of peaches into a lightly greased 8" square pan; top with pastry square.Bake at 475~ for 12 minutes or until lightly browned.
Spoon remaining peaches over baked pastry square. Roll remaining pastry to 1/8" thickness and cut into 1" strips; arrange in lattice design over peaches. Bake an additional 15-18 minutes or until browned. Spoon into serving bowls and top each with a scoop of ice cream.