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MSGID: 35135.fidonet_cooking@1:105/500 2d8cde6f
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peach Pie
 Categories: Pies
      Yield: 1 Pie (10")
 
           Pastry; for two-crust pie
  1 1/4 c  Sugar (296 ml)
    1/3 c  All-purpose flour (78 ml)
    1/4 ts Ground cinnamon (1 ml)
      6 c  Fresh peaches (6 md);
           - sliced
      1 ts Lemon juice (1 ml)
      3 tb Butter (44 ml)
 
  Heat oven to 425?F (219?C). Prepare pastry. Mix sugar, flour, and
  cinnamon. Stir in peaches and lemon juice. Turn into pastry-lined pie
  plate. Dot with butter. Cover with top crust that has slits cut in
  it; seal and flute. Cover edge with 2 to 3" strip of aluminum foil to
  prevent excessive browning; remove foil during last 15 minutes of
  baking.
  
  Bake until crust is brown and juice begins to bubble through slits in
  crust, 35 to 45 minutes.
  
  Recipe FROM: Betty Crocker's Cookbook, General Mills, 1986
  
  Recipe FROM: 
 
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