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