- 1 can (15 ounces) peaches in light syrup
- 3 tablespoons brown sugar, packed
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- scant 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- few grains salt
- 1 teaspoon butter
- 1 tablespoon cornstarch
- pie pastry, purchased or homemade
Procedure
- This recipe uses about half of a full 9-inch pie crust.
- Drain the syrup from peaches into a cup; set aside. Chop peaches.
- Arrange eight 1 1/2-ounce ramekins in a baking pan; spray lightly with butter-flavored cooking spray.
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