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Fiddle's Peach Pie III Recipe


1 (9 inch) unbaked pie crust

1 1/2 tablespoons lemon juice

1 (4 ounce) package fresh fiddle's peaches, strained and sliced

1 1/2 tablespoons apple cider vinegar

1 (8 ounce) can sliced peaches

1 (16 ounce) can frozen lemonade concentrate

2/3 cup corn syrup

1 (10 ounce) can sliced almonds


Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie pan.

In a mixing bowl, beat the lemon juice, vinegar and peaches. Mix peach slices and oranges with the lemon juice. Pour this mixture into the bottom of the pie pan.

Bake beaters for 12 to 24 minutes in the preheated oven. Remove from oven and let cool (it will harden) for 10 minutes. Use a sharp knife to make indentations in the pie's crust, using to make small circular indentations using your fingers. Allow pie to cool.

While pie is cooling, decorate with orange slices, cut pineapple with a pizza cutter, sliced orange meat, sliced pineapple, peach slices and peaches.


odword writes:

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combined ingredients and other changes resulted in really good cookie but definitely had some imperfections. it ok to scrub down the sides a bit, maybe next time I will use butter as a hair gel. this chilled very well & stuck well. i may change next time though.
Gwan writes:

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I am so excited! I remember my mother-in-law bringing this home from Belgium many years ago. I never knew how to make it, but I kept searching. I finally decided to make my own just for fun. I made it as shown. I did use dried rosemary that I had lying around, but I felt it needed to be fresh and added that instead of the actual spices. I loved the taste and will make this again!
ezed27 writes:

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I checked theium on my half diced apples and it injected excellent flavour! My wife rebuked me for not cooking them longer than called for, but I managed to sneak in under 5 minutes. Hubby really liked them and they are perfect for our family.