NO PHOTO
Ingredients
ServingsOriginal: Serves 8
- picante sauce, one jar24 oz
- brown sugar, packed1 cup
- all purpose flour1/4 cup
- ground cinnamon1/2 tsp
- salt1/8 tsp
- peaches, 29 oz; cling peach halves; drained and chopped1 can
- pie crust, 15-ounce package; refrigerated; 1 crust1/2 package
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 12 steps
Mix picante sauce, brown sugar, flour, cinnamon, and salt in 3-quart saucepan.
Cook and stir over medium heat until mixture boils.
Reduce heat to low.
Cook and stir 2 minutes more or until mixture thickens.
Stir in peaches. Remove from heat and let cool.
Pour mixture into 9-inch deep-dish pie plate.
Heat oven to 400°F.
Let pie crust stand at room temperature 15 minutes or until it's easy to handle.
Gently put the pie crust over the sauce mixture. Crimp or roll edges to seal.
Cut slits in crust with knife.
Bake for 40 minutes or until crust is golden brown.
Serve warm.
