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L-PEACHP.1
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1990-04-15
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FRESH PEACH PIE
400
8
I%* PIE CRUST:
I%2 1/4, cups, flour
I%1/2, tsp, salt
I%1/2, cup, salad oil, (may need an extra tablespoon full)
I%5, T., water, cold
I%
I%* PIE FILLING:
I%2, T., peach gelatin
I%6, med, peaches, sliced
I%1/2, cups, sugar
I%1, cup, water
I%3, T., cornstarch
I%2, cups, whipped cream
I%
I%
R%PIE CRUST:
R% Sift together flour and salt. In a measuring cup; pour salad oil and
R%cold water in ... do not stir!
R% Add all at once to the flour mixture.
R% Stir lightly. Form into 2 balls.
R% Flatten 1 dough ball slightly and roll between 2 pieces of waxed
R%paper. Peel off top paper and invert dough into pie pan.
R% Bake for 15 mintues at 400 degrees.
R%
R% Note: Dampen the counter top to prevent the waxed paper from
R% slipping when rolling out dough.
R%
R%PIE FILLING:
R% Combine sugar, water, cornstarch and gelatin. Cook over moderate
R%heat until thick. Cool. Fold in sliced peaches and pour into cooled
R%pie shell. Cover with whipped cream.
R%
R%
Q%
Q%
U%
U%
T% 4687.1 50.6 291.4 483.6 491.5 261.8
S% 585.8 6.3 36.4 60.4 61.4 32.7