Grandma Difrancos Peach Pie Filling Recipes

FRESH PEACH PIE

Steps:

• Put the peach slices in the pastry shell.
• In a mixing bowl, add the remaining ingredients; stir to mix well.
• Pour mixture over the peaches.
• Bake at 350°F for 1 hour and 10 minutes.
• May need to cover the pie crust edges with foil if they start to over-brown.

GRANDMA'S FRESH PEACH PIE

Steps:

• Mix sugar, cornstarch, jello, and water in glass bowl.
• Microwave until it thickens and gets clear.
• Mix in peaches and pour into baked pie crust.
• Chill and serve.

GRANDMA DIFRANCO'S PEACH PIE FILLING

Steps:

• Peel and slice peaches, they should be about 1/4 of an inch thick.
• Add sugar to sliced peaches (add more if needed depending on tartness of peaches, taste the mixture to check it).
• Mix in cinnamon and flour.
• Place in pie crust lined deep-dish 9" pan (either store bought crust or your own recipe).
• "Dot" the top of the pie with butter (cut butter into small pieces and place all over the top of peach mixture).
• Place top crust over the pie and seal the edges (pinching and fluting), then with a small pointed knife cut a series of small holes to vent (approximately 30 to 40 tiny holes).
• Place a thin piece of foil around just the edge of the pie.
• Bake at 425 degrees for approximately 30 minutes, then remove foil and bake 20 to 30 minutes longer until the crust is evenly baked to a golden brown.
• Allow to cool at least an hour before cutting.