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Peach Pie


Rate this recipe 4/5 (5 Votes)


  • 1 can (29 oz) peaches, drained
  • 1/2 c juice from peaches
  • 3 T cornstarch
  • 3 T minute tapioca
  • 1/2 c sugar


Level of difficulty Easy
Cost Average budget


Step 1

Mix all ingredients together.

Step 2

Bake in double pie crust at 400 50-60 minutes


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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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