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Preheat your oven to 375 F. Take your premade pie crust and set it aside. Wash, peel, core, and slice your apples. Wash, pit, and thinly slice peaches. Set aside in a large bowl. In a small mixing bowl add the 1/4 cup of coconut palm sugar, cinnamon, and rice starch. Mix well.
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Cut the apples into small cubes and put them on the bottom of an oven dish. Prepare the topping by rubbing flour with butter between your fingers until you have coarse grains. Next, mix the oats and sugar into the butter mixture. Slice the peaches into small cubes. Mix the peaches with the apple cubes and sprinkle some juice over the apple.
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Preheat oven to 400°F. Line a sheet pan with parchment paper. On a lightly floured surface, roll out the pie crust to a rough 12 inch circle. Toss together the peaches, apples, sugar, flour, and cinnamon. Dump into the center of the circle, leaving a 2-inch edge. Fold the edges of the pie crust up and over the filling.
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Mix the peach and apple slices with grated ginger, cinnamon, remaining sugar, flour, salt, lemon zest, and vanilla in a large bowl, tossing everything together. Add the fruit mixture to the pie crust and place the pie in the fridge. Preheat the oven to 425°F/220°C.
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Place a large skillet over medium heat. Add the apples, butter, agave and salt; mix and let simmer down for 10 minutes. Remove from the heat and allow to cool down. In a large bowl, combine the.
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Preheat oven to 350 degrees F. Grease a 9 x 13 inch baking dish with coconut oil or butter. Place apples and peaches in a large bowl and top with cinnamon, coconut sugar, orange juice and tapioca flour. Spread out in baking dish. Place almond meal, rolled oats, coconut sugar, cinnamon, and salt to bowl and stir.
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Remove pastry sheets from packaging and roll out in the greased skillet, stretching it a bit all around so that you can fold upward. Spoon the peaches + apple filling (omitting the juices) into the center of the puff pastry and spread evenly. Then, tuck in the pieces of butter in between the peaches + apples.
Naturally! Apple Peach Crisp
Instructions. Preheat oven to 375 degrees F. Grease a 9x13 inch baking pan with a little bit of butter and then line with parchment paper with overhang (the butter helps the paper stay in place). In a large bowl, combine all ingredients for the apple peach filling. Mix until evenly combined and fruit is coated.
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Instructions. Allow your Gluten-Free Amond Crust to cool before filling. Remove peach pits and core the apple. Finely slice the fruit and arrange in the pie crust, overlapping the fruit slices. Use a brush to spread the butter across the apple. Sprinkle the apple with brown sugar. Bake for 20mins, covering pie crust edges with foil if it starts.
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Preheat to 400 degrees. Prepare the pie crust. Roll out both prepared pie crusts and line the pie plate with the bottom crust. Prepare the filling. Combine the peaches, apples, brown sugar, sugar, flour, and cinnamon, and salt in a large mixing bowl. Do not do this too far ahead of time or the fruit will become too juicy.
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In a large bowl, combine the first six ingredients. Transfer to a greased shallow 2-qt. baking dish. For topping, in a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk just until blended. Drop by spoonfuls over peach mixture. Bake at 400° for 25-30 minutes or until filling is bubbly and topping.
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Preheat oven to 375 degrees; grease a pie dish or a 11 x 7 glass dish. Toss apples and peaches together in a bowl with the granulated sugar and put in baking dish. Combine all remaining dry ingredients in a bowl. Using a pastry cutter or two knives, cut in the butter until the mixture is made up of pea-sized lumps.
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Impress your friends this holiday season and learn how to make an APPLE PEACH PIE from SCRATCH!! I've attempted this 4 times until I finally got it right. I.
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Preheat oven to 400 F. Line 9-inch pie pan with 1 crust of refrigerated pie crust. In a large bowl, combine the sugar, tapioca, cinnamon, and apple and peach slices, and mix gently to coat the fruit. Sprinkle cornflakes in the bottom of the pie crust, and fill with apple-peach mixture. Sprinkle the fruit with the dry lemon Jell-O and dot with.
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Preparation. Preheat oven to 425⁰F. Combine all filling ingredients in a large bowl, and mix thoroughly. Pour the filling mixture into the pie crust and spread it out evenly. For the Crumb Topping, combine the sugar, cinnamon, flour, and salt in a bowl. Cut the butter into small pieces, and add to the bowl.
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Set aside in a large bowl. Peel, core peach and cut into slices, place in the previous bowl. Top up fruit with cornstarch, cinnamon, and sugar. Stir to coat the fruits and lay the fruits into the prepared baking dish. In another mixing bowl, mix rolled oats, flour, coconut or nuts, vanilla, brown sugar, and cinnamon.
