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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I came across this recipe in my local paper and just had to post it. I did not try this recipe and I probably never will. If you're reading the recipe now, you are reading right, it's got picante sauce in it. It did not specify which picante sauce to use; mild, medium or hot, so I guess it's all up to you. If anyone tries it, please let me know how it is, you never know it might be good. Ingredients:
1 (24 ounce) jar picante sauce |
1 cup packed brown sugar |
1/4 cup all-purpose flour |
1/2 teaspoon ground cinnamon |
1/8 teaspoon salt |
1 (29 ounce) can canned peach halves, drained and chopped |
0.5 (15 ounce) package refrigerated pie crusts (1 crust) |
Directions:
1. Stir together picante sauce, brown sugar, flour, cinnamon and salt in saucepan.
2. Mix and cook over medium heat until it comes to a boil.
3. Turn heat to low and continue to cook and mix 2 minutes more or until mixture thickens.
4. Stir in peaches and remove from heat and cool.
5. Pour mixture in 9-inch deep-dish pie plate.
6. Preheat oven to 400*F.
7. Let pie crust sit at room temperature 15 minutes or until easy to handle.
8. Put pie crust over the sauce mixture, crimp edges to seal.
9. Cut slits in crust.
10. Bake 40 minutes or just until crust is golden.
11. Serve warm and enjoy.
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