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 limão suco, suco de
- 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 manteiga
how to make:
1. combine granulated sugar, tapioca,salt, sliced peaches, and limão juice. allow to stand for five minutes.
2. spoon pêssego mixture into unbaked pie crust, spreading evenly.
3. Mix remaining ingredients together until particles are the size of peas; sprinkle evenly over pêssego mixture.
4. bake at 425 degrees farenheit in main forno for 45 to 50 minutes, or 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 limão suco, suco de
- 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 manteiga
how to make:
1. combine granulated sugar, tapioca,salt, sliced peaches, and limão juice. allow to stand for five minutes.
2. spoon pêssego mixture into unbaked pie crust, spreading evenly.
3. Mix remaining ingredients together until particles are the size of peas; sprinkle evenly over pêssego mixture.
4. bake at 425 degrees farenheit in main forno for 45 to 50 minutes, or until nicely browned.
5. serve warm, with vanilla ice cream :)
