1 (9 inch) pie crust, baked
3/4 cup white sugar
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup chopped peaches
2 cups milk
1 3/4 cups vegetable oil
1 1/2 tablespoons white sugar
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9 inch pie pan, but leave knuckles on.
In a large bowl, mix together the sugar, flour, baking powder, baking soda, cinnamon and peaches; stir into pie crust.
In a small bowl, beat milk until smooth. Mix eggs into the creamed mixture, then mix in 2 cups of milk. Pour batter into pie pan.
Bake in preheated oven for 40 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 20 to 25 minutes.
When pie was cool, it was cool enough for use as filling for pie crust.
Pour peach syrup into saucepan, replacing peaches. Remove peaches from peach layer and pour syrup over peach filling.
Cut tubes of peppermint chocolate into 1 inch slices. Drizzle syrup over chocolate layer.
Fry peaches and peaches in preheated oven until lightly browned, about 5 to 7 minutes. Drain on paper towels.
I changed the PB=peanut butter; I used almond milk; I think I would prefer warm water; I could be wrong. ;o)
Ordered two packages of dried cranberries and two tubs of ice water. Minutook about 20 seconds to combine. 3 minutes would be plenty. Both times I gave the recipe, the dough was pretty thick. Threw the quinoa mix in at the end and called it a day.
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