"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Peach Pie Filling Recipe

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This recipe for Peach Pie Filling, by , is from The Digity & Shaw Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Shaw


cup sugar
cup flour
tsp cinnamon
2 cups sliced peaches in juice
4 tsp butter

1. Heat oven to 425.
2. Whisk together in saucepan sugar, flour and cinnamon.
3. Stir in the peaches and juice.
4. Cook over medium heat, stirring constantly until mixture thickens. Pour into unbaked pie
5. Dot with butter. Cover with top crust. Pierce.
6. Bake until nicely browned and juice begins to bubble through slits in crust. 30-40 minutes.
**This was Dad's (Jim Shaw) all-time favorite dessert. Baked with the Oil Pastry Recipe**




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