Peach Pie, Texas Style!

Warm weather is here – well, most days, anyway – and it won’t be long until the peaches are ripe and it will be PIE TIME.

Adding a little Peach Habanero pepper jelly to your basic peach pie recipe will pep up your pie and make a difference your family and friends will LOVE.

Ingredients:

double pie crust – make it or buy it; your family won’t care

two large cans of sliced peaches, thoroughly drained, OR, four cups fresh peaches, peeled and sliced

1 cup sugar (I use Splenda)

1/4 cup Peach Habanero pepper jelly (yum)

Tiny dash of cinnamon

pat of butter

What to do:

Line a pie pan with half the crust. Cover with everything except the butter. Spread out smoothly, and put the butter pat on the very top. Cover with top crust.

Pierce the top crust in several places so your boiling pie filling can vent. I always cut a pine tree in mine, with a “TP” in the middle, so my family will know ’tis peach.

Bake in a 425 degree oven for 20 minutes; then reduce tempt to 325 and bake for another 40 minutes or until peaches are done. If you used canned peaches, you can start checking for “doneness” after a half hour.

Serve hot or cold. It’s delicious.

To stay on the safe side, you might want to make two pies. It will save a lot of bickering later one. 🙂