Peach Pie

Amy Simpson
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

Crust:

  • 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.

Mix:

  • 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

Cook:

  • 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.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.