here. It is great, but, be sure to follow their directions exactly. I did the first time I used it, and it even looked perfect, but, this morning, I was rushed and the crust crumbled while loading it onto the pie, but it is flaky and fantastic anyway!!
Here are the ingredients for the ooey, gooey goodness inside!!
Preheat oven to 450 degrees.
Line the bottom and sides of a nine inch pie tin with your rolled out crust.
Brush the pie crust bottom with beaten egg. This keeps your crust from going soggy if it sits out for a day or so.
Cut up your peaches and sprinkle them with the lemon juice. Mix the next five ingredients together, in a separate bowl. Toss the peaches in the dry ingredients. Spread into your pie pan. Dab the butter here and there on the peaches. Top the pie with the second rolled crust. Crimp edges, wash the top with egg, cut out steam holes if needed (mine was so cracked, no steam holes were needed......sigh).
Pop pie into oven. Keep it at 450 for 10 minutes. Turn oven down to 350 degrees. Cook for 35 minutes. Remove from oven. I serve this warm.