Peach Pie

Amy Simpson
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997


  • 2 cup flour
  • 2 sticks oleo tsp baking powder
  • 1 1/2 cup pecans

Press in oblong pan and bake at 375 degrees for 15 minutes.


  • 8 oz cream cheese
  • 8 oz Cool Whip®
  • 2 1/2 cup powdered sugar, sifted

Spread on cooled crust.

On Top:

  • 4 1/2 cup fresh sliced peaches


  • 1 1/2 cup sugar
  • 1 1/2 cup water
  • 6 Tbsp flour
  • Small box peach Jello®

Cook until thickens and pour over peaches and let set in refrigerator until set.


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