Pies

Flaming Peach Pie

  • 2 1/2 cans Cling peaches
  • 3/4 cup Brown sugar, packed
  • 1/2 cup Sifted flour
  • 1/4 cup Soft butter
  • 1/2 teaspoon Nutmeg
  • 2 tablespoons Rum
  • One 9-inch Pastry shell

    • Line pie with pastry. Rub 1 tablespoonflour over it. Drain peaches. Cover pastry with drained peaches building them up on sides. Blend sugar, flour, butterand nutmeg. Sprinkle over peaches, leaving outside edge uncovered for 1 1/2 inches. Bake at 400°F for 25 minutes (until pastry and topping are crisp). Whilewarm, pour hot rum over it and ignite.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Mary Ann Knowles of E. Brunswick, NJ. 

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