Here's the peach pie recipe...
It's fast and very easy to make, and very, very good Mmmmmmmm
The only hard part about this pie is, it's kinds of falls apart, when you try to lift it from the pie pan after cutting. BUT!!! that's OK, after you cut it, use a pie server to to remove it, than use a spoon to get the remainder of the piece. OH!!! it is soooooo good
Recipe by Lorraine Serves 6
4 large cans peach slices, drained
1 cup oatmeal, quick
1/2 cup flour, * see note
1/2 cup sugar, * see note
1 stick of butter, not soft
1 1/2 cups nuts, half & pieces (Walnuts)
Tapioca, * see note
2 frozen deep dish pie crust, * see note
Pre heat oven to 400 with cookie sheet
Drain peaches in colander, but don't drain too long, you want some of the juice that's left on the peaches..I usually make the toping first.
TOPPING
Mix flour, sugar & oatmeal with fork Add butter, cut in with pastry blender
Add nuts and mix with fork (You don't have to break up the nuts)
Put peaches in pie shells, Make sure you pull up the sides of the pie shell, to give it more room for the topping. Take a spoon and pull the peaches to the center. so you have room for the topping, and don't be stingy with the nuts, I have even used 2 cups.
Add topping...Hold your hand around the pie, as your putting on the topping, so it won't fall out, and put it all on!!!
Put in oven on cookie sheet Bake at 400 for 35 to 45 min. Until the juice starts to bubble on the sides.
Notes:
*Use only if you don’t have the original ingredients
*Sprinkle tapioca on peaches & over bottom of pie shells (about 1 tab. on bottom of pie shell and about 2 tab. on the peaches).
*You can use bisquick instead of flour
*You can use brown sugar instead of reg. sugar
*Instead of 2 deep dish frozen pie shells, you can use 3 reg. frozen pie shells
