Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 cups sliced peaches -- about 2-lbs fresh

  3. 1 cup pineapple juice -- about 2 tablespoons lemon juice

  4. 1/4 teaspoon salt

  5. 1/4 cup cream of rice

  6. 1 cup light brown sugar

  7. 1/8 teaspoon allspice

  8. 1 pastry shell -- for a single crust

  9. -- pie (9- inch)

Instructions Jump to Ingredients ↑

  1. Drain any juice from peaches and add enough pineapple juice to make 1 cup. Sprinkle lemon juice over drained peaches. Combine pineapple juice and salt. Bring to a boil, then sprinkle in cream of rice, stirring constantly so boiling does not stop. cook over moderate heat, stirring constantly, for 30 seconds. Remove from heat, cover and let stand 3 minutes. Add sugar and allspice, stirring until sugar dissolves. Stir in peaches and cook 2 minutes longer. Cool, stirring after 15 to 20 minutes. Pour into 4 deep 8 ounce serving dishes. Cut pastry to fit serving dishes. Place pastry on an ungreased baking sheet and bake in a preheated 450 degree oven until golden brown. Place pastry covers over peach filling. Makes 4 servings.


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