Ingredients
1/3 c. flour
1 c. sugar
peeled fresh peach halves
1/4 tsp. nutmeg
3 Tbsp. butter
unbaked pie shell
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Shelf-stable concentrated milk — pumpkin pie, tres leches, flan
Italian pasta organized by shape — which sauce belongs with which pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Shelf-stable concentrated milk — pumpkin pie, tres leches, flan
Italian pasta organized by shape — which sauce belongs with which pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Mix the flour, sugar, nutmeg and butter together. Sprinkle a little over an unbaked pie shell, then place fresh peach halves (with cut side down) over this. Spread the balance of the mixture over the top to form a covering instead of crust. Bake for 15 minutes at 450°, then turn oven down to 325°. Bake for about 40 minutes. Can be served warm or cold, plain or with whipped cream or ice cream.