What is the recipe to peach pie 10 points for someone who gives me the recipe!!!?

I need the recipe to peach pie!! 10 point for someone!!

What is the recipe to peach pie 10 points for someone who gives me the recipe!!!?
I am a Pampered Chef consultant, and we've got a great variation on our main website. I've included it for you below. Enjoy!





For more info on products or consulting, visit


www.pamperedchef.biz/ candiceskitchen





Peachy Blueberry Pie





Ingredients:


Crust





2 1/4 cups all-purpose flour


1/2 teaspoon salt


3/4 cup solid vegetable shortening


5-7 tablespoons cold water





Filling





1/2 cup sugar


2 tablespoons cornstarch


1/4 teaspoon ground cinnamon


2 packages (16 ounces each) frozen peach slices, thawed


1 cup blueberries


1 egg


1 tablespoon water


2 teaspoons sugar (optional)


Vanilla ice cream (optional)





Directions:


1. Preheat oven to 400°F. For crust, combine flour and salt in large bowl; mix well. Cut shortening into flour mixture using Pastry Blender until shortening resembles the size of small peas. Sprinkle 1 tablespoon of water over flour mixture; gently toss with a fork. Repeat until mixture is moist enough to form a ball. Divide dough in half. Lightly flour Baker's Mat. Place one ball of dough on center of mat; flatten to 1/2-inch thickness. Roll dough from center to edges, forming a 12-inch circle. Place pastry into Deep Dish Pie Plate. Trim pastry even with rim of pie plate.





2. For filling, in large bowl, combine sugar, cornstarch and cinnamon; mix well. Toss peach slices with sugar mixture until evenly coated; gently stir in blueberries. Spoon peach mixture into bottom crust.





3. For top crust, roll remaining dough as directed in Step 1 and place over filling. Fold top crust under bottom crust; seal and flute edges. Whisk egg and water in small bowl; brush evenly over crust. Cut four slits in top crust to allow steam to escape. Sprinkle sugar evenly over crust, if desired. Cover edge of pie with 2- to 3-inch-wide strips of aluminum foil or Pie Shield. Bake 45 minutes; remove foil or Pie Shield. Bake an additional 10-15 minutes or until crust is golden brown. Remove from oven; cool at least 2 hours. Serve with ice cream, if desired.





Yield: 8 servings





Nutrients per serving: Calories 480, Total Fat 19 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 72 g, Protein 5 g, Sodium 160 mg, Fiber 4 g





©The Pampered Chef, Ltd. 2003
Reply:the store. no really. peaches and pie. so when do i get my 10 points.
Reply:http://pie.allrecipes.com/az/PeachPie.as...
Reply:Fresh Peach Pie


3/4 cup sugar


2-1/2 tablespoons cornstarch


1/2 teaspoon cinnamon


6 cups sliced fresh peaches


1 tablespoon fresh lemon juice


1 tablespoon butter or margarine


pie crust for double-crust 9-inch pie*


Preheat oven to 425 degrees F. Line pie pan with lower crust. Cut vents in upper crust and set aside. In a small bowl combine sugar, cornstarch and cinnamon. Slice peaches into a large bowl and toss with lemon juice. Add sugar mixture and toss again. Fill crust-lined pan. Dot with butter. Top with vented upper crust. Seal and flute edges. Bake 40 minutes or until crust is golden brown and fruit is tender.





* Use My Mother's Recipe For Pie Crust





PIE CRUST


4 cups flour


1 Tablespoon sugar


2 teaspoons salt


1 3/4 cup Crisco Shortening


1/2 cup cold water


1 Tablespoon vinegar


1 egg


Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together. Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies. Note: Dough can be refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll.
Reply:INGREDIENTS:


10 fresh peaches, pitted and sliced


1/3 cup all-purpose flour


1 cup white sugar


1/4 cup butter


1 recipe pastry for a 9 inch double crust pie





--------------------------------------...





DIRECTIONS:


Mix flour, sugar and butter into crumb stage.


Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.


Top with lattice strips of pie crust.


Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.
Reply:8-inch 9-inch or 10-inch


Fresh or canned peaches?


email me and let me know which you would like to have.
Reply:Creamy Peach Pie


Original recipe yield: 1 - 9 inch pie.


Servings:8





INGREDIENTS:


1 recipe pastry for a 9 inch single crust pie


4 cups fresh peaches - peeled, pitted and sliced


3/4 cup white sugar


1/4 cup all-purpose flour


1/4 teaspoon salt


1/4 teaspoon freshly grated nutmeg


1 cup heavy whipping cream





DIRECTIONS:


Peel and slice peaches.





Combine sugar, flour, salt and nutmeg. Add to the peaches and toss lightly. Turn out into pie shell. Pour whipping cream evenly over top.





Bake in a preheated 400 degree F (205 degrees C) oven for 35-45 minutes or until firm and golden brown on top. Chill for several hours before serving.



super nanny