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Peach Cream Pie I
October 17, 2004

MAKE THIS PIE! OK, here are some "tweaks"... Reduce sugar to 3/4 C. unless you like it super sweet. Save yourself alot of time and buy a bag of frozen sliced fresh peaches (just like fresh without the hassle of poaching and peeling fruit). I also use Marie Callender's frozen pie crust and it has never let me down. Go the extra step and brush beaten egg over bottom & sides of crust before adding fruit. Like others, I baked this pie 15 mins at 400, then 45 mins at 375. Crust was firm (bottom) and flaky around edges. I also made a streusel topping and sprinkled on top during last 20 mins baking time. This pie is to die for... thanks Mary!

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