Peachy Yogurt Cooler
INGREDIENTS:
1 pk For 9-inch two-crust pie 6 c Sliced fresh peaches
3/4 c Packed brown sugar -(8 to 10 medium)
1/4 c Apricot jam or preserves 1 ts Lemon juice
1/3 c All-purpose flour 1 tb Margarine or butter
1/4 ts Ground cinnamon
1 pk For 9-inch two-crust pie 6 c Sliced fresh peaches
3/4 c Packed brown sugar -(8 to 10 medium)
1/4 c Apricot jam or preserves 1 ts Lemon juice
1/3 c All-purpose flour 1 tb Margarine or butter
1/4 ts Ground cinnamon
Make this southern favorite at summer's peak with juicy, ripe peaches. Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon in large bowl. Stir in peaches, apricot jam and lemon juice. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2-
to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.Bake about 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve with ice cream and Raspberry-Currant Sauce if desired. 8 SERVINGS; 400 CALORIES EACH FOR 9-INCH PIE.
to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.Bake about 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve with ice cream and Raspberry-Currant Sauce if desired. 8 SERVINGS; 400 CALORIES EACH FOR 9-INCH PIE.