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PEACH MARSHMALLOW PIE

Pastry for 2-crust pie (8-inch)
1/4 cup sugar
1-1/2 tablespoon quick-cooking tapioca
1/4 teaspoon salt
1 tablespoon lemon juice
1/4 teaspoon almond extract
1 (1 lb. 13 oz.) can sliced peaches, drained
1/3 cup peach juice
Marshmallow Sauce

Mix sugar, tapioca and salt. Add lemon juice, almond extract, peach juice and drained peaches (2 Cups). Let stand 15 minutes.

Pour into pastry-lined pie shell, dot with butter. Add top crust; flute edges and cut vents.

Bake in hot oven 425 degrees about 45 minutes, or until crust is browned and juices start to bubble in vents.

Serve with Marshmallow Sauce.

Marshmallow Sauce

Measure 1/2 cup marshmallow creme into a small bowl. Beat in 1 tablespoon milk with fork until smooth. Serve to pour over pie.


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