1
added by Valor95
This ヒーローズ 写真 might contain 肖像画, ヘッドショット, クローズアップ, ポートレート, ヘッド ショット, and クローズ アップ.
ingredients:
- 3/4 cup (170g) granulated sugar
- 2 & 1/2 tbsp (20g) quick-cooking tapioca
- 1/4 tsp salt
- 4 cups (900g) fresh peaches (sliced, peeled)
- 1 tbsp (20ml) freshly squeezed レモン ジュース
- 9 inch (20cm) unbaked crust
- 1/3 cup (70g) brown sugar
- 1/4 cup (60g) flour, sifted
- 1/2 tsp cinnamon
- 2 & 1/2 tbsp (35g) soft バター
how to make:
1. combine granulated sugar, tapioca,salt, sliced peaches, and レモン juice. allow to stand for five minutes.
2. spoon 桃, ピーチ mixture into unbaked pie crust, spreading evenly.
3. Mix remaining ingredients together until particles are the size of peas; sprinkle evenly over 桃, ピーチ mixture.
4. bake at 425 degrees farenheit in main オーブン for 45 to 50 minutes, または until nicely browned.
5. serve warm, with vanilla ice cream :)
- 3/4 cup (170g) granulated sugar
- 2 & 1/2 tbsp (20g) quick-cooking tapioca
- 1/4 tsp salt
- 4 cups (900g) fresh peaches (sliced, peeled)
- 1 tbsp (20ml) freshly squeezed レモン ジュース
- 9 inch (20cm) unbaked crust
- 1/3 cup (70g) brown sugar
- 1/4 cup (60g) flour, sifted
- 1/2 tsp cinnamon
- 2 & 1/2 tbsp (35g) soft バター
how to make:
1. combine granulated sugar, tapioca,salt, sliced peaches, and レモン juice. allow to stand for five minutes.
2. spoon 桃, ピーチ mixture into unbaked pie crust, spreading evenly.
3. Mix remaining ingredients together until particles are the size of peas; sprinkle evenly over 桃, ピーチ mixture.
4. bake at 425 degrees farenheit in main オーブン for 45 to 50 minutes, または until nicely browned.
5. serve warm, with vanilla ice cream :)
