Grandma’s Red Hot Peach Pie
My grandma’s original recipe for peach pie, with a red hot twist!
Course
Dessert
Servings
8
slices
Servings
8
slices
Ingredients
For the pie filling
5
cups
freshly sliced peaches
(or two 28 oz cans of peaches, light syrup)
1
cup
sugar
(1/2 cup if using canned peaches)
1/4
cup
tapioca
(slightly less)
1/3
cup
red hots
1
tsp.
lemon juice
2
TB
butter
(omit if doing a crumb topping)
Crumb Topping
1/2
cup
butter
(cold, not soft)
1/2
cup
brown sugar
1
cup
flour
Instructions
Pie Filling
Preheat oven to 425. Mix together all ingredients listed for the pie filling. Pour into a 9″, uncooked pie shell.
You can either cover the top with another pie shell (pastry dough), or you can go to the next step and do the crumble topping.
Crumble topping
Cut together butter, sugar and flour with a pastry cutter until crumbly.
Loosely pour on top of the pie, making sure to pour it all the way around the edges up to the edge of the pie crust.
Cover the edges of the crust with pie shields if desired. Bake for 40-45 minutes, uncovering your edges for the last 5-10 minutes.
Cool 1-2 hours before serving!
