My husband wanted to make a contribution to my pie blog so this week's headliner comes from his mother, Barb (I welcomed a week off :)). What makes it different from other fruit pies is the thickening agent-tapioca rather than flour. This can also be made with berries of any denomination.
Ingredients: one unbaked pie crust (9-inch), ripe peaches (about 6), 3 tablespoons tapioca, 1 cup granulated sugar, 3/4 of a can of evaporated milk, 2 tablespoons flour (ok, so a little flour is used), one egg, pinch of salt.
Instructions: Preheat oven to 350 degrees. In a small bowl mix together tapioca and sugar; set aside. Peel and slice peaches into 1/4 inch thick pieces into medium bowl; pour 1/2 of tapioca/sugar mixture over and mix until peaches are coated. Place peaches in unbaked pie shell and cover with remaining 1/2 of tapioca/sugar mixture.
In another small bowl mix together the evaporated milk and flour; mixture will be lumpy. Pour over peaches in pie plate.
Bake in preheated 350 degree oven for 40-45 minutes or until top is lightly browned and peaches are tender when pierced with a fork.
Serve with a scoop of vanilla ice cream or some whipped cream.
"As easy as pie!"
No comments:
Post a Comment