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Categories:Viewed: 23 - Published at: 9 years ago
Ingredients
- 1 1/2 pounds peaches ripe, unpeeled, washed, and dried
- 2 teaspoons lemon juice fresh
- 23 cup apricot preserves (jam)
- 1 x heavy whipping cream unsweetened , very lightly whipped
- 1 each graham cracker pie crust
Method
- Cut the peaches into 1/2 inch thick wedges and toss in the lemon juice.
- Arrange peach slices, with the skin side up, deeply overlapping and nearly standing upright, in a swirl pattern in the crust.
- Heat jam over low heat just to melt; strain and spoon over the peaches, making sure all are coated.
- Serve at once.
- Pass the whipped cream.
