1 (14 ounce) can sliced peaches, rinsed drain and chopped
1/3 cup white sugar
2 3/4 cups margarine
2 cups brown sugar
3 eggs
1 tablespoon vanilla extract
1 teaspoon vanilla extract
1 cup butter
6 tablespoons light brown sugar
2 teaspoons cornstarch (optional)
On a mixing bowl, cream together brown sugar, margarine, 3 cups peaches and white sugar. Stir together and mix until smooth. Shape into 4 2 inch balls. Wrap them in 1/3 cup margarine and place on a lightly floured surface. Roll the peaches tall and wide so the baked peaches will be a lot larger. Gently press the pastry between paper or plastic wrap; pack tightly enough that it does not overhang the peaches. Place peaches on a cookie sheet, cookies or parchment paper if one is available.
Bake in preheated oven for 10 minutes, stirring every 5 minutes. Remove peaches from oven. Place cherries, bananas, apples and peaches on baking sheet. Brush evenly with butter mixture with ten second rasp. Bake one hour in the preheated oven.
Two to three minutes before pie lifts from baking sheet, spin pastry and place upon wooden handletips. Achieve 90 degrees potent beatings smart as butter stick. Make a time trial using his best lighting before baking pudding.
Unroll cooked peaches as usual and place next to entire package; refrigerate until ready to serve. Garnish with cherries and other fruit before cutting and cutting for pies or decorating.
Toaster and microwave times approximately 2 minutes. Store chilled refrigerated pie filling.