aki005/Recipes_json_vector_nbarbcone huggingface dataset:
333 Lemon Cream Cheese Bars 15 mins 30 mins 2 hrs 5 mins 24 1 9x13-inch baking dish cooking spray, 2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided, 2 lemons, zested and juiced, divided, 2 (8 ounce) packages cream cheese, softened, ½ cup white sugar, 2 tablespoons butter, melted, 3 tablespoons white sugar Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and coat with cooking spray. Unroll 1 crescent roll dough; press into the bottom of the prepared baking dish, stretching to the edges. Mix together lemon juice and 3/4 of the lemon zest in a large bowl. Beat cream cheese and 1/2 cup sugar into juice-zest mixture with an electric mixer until smooth and creamy; spread over crescent roll dough in the baking dish. Unroll remaining crescent roll dough and place over cream cheese mixture, stretching to the edges. Brush melted butter on top. Mix together 3 tablespoons sugar and remaining lemon zest in a small bowl; sprinkle over melted butter. Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from the baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour. 4.2 https://www.allrecipes.com/recipe/237181/lemon-cream-cheese-bars/ /Desserts/Fruit Desserts/Lemon Dessert Recipes/ Total Fat 12g 15%, Saturated Fat 6g 29%, Cholesterol 23mg 8%, Sodium 209mg 9%, Total Carbohydrate 15g 5%, Dietary Fiber 0g 1%, Total Sugars 7g, Protein 3g, Vitamin C 7mg 36%, Calcium 21mg 2%, Iron 1mg 4%, Potassium 36mg 1% Prep Time: 15 mins, Cook Time: 30 mins, Additional Time: 1 hrs 20 mins, Total Time: 2 hrs 5 mins, Servings: 24, Yield: 1 9x13-inch baking dish
337 Easy Lemon Cookies 10 mins 10 mins 20 mins 36 36 cookies 1 (15.25 ounce) package lemon cake mix, 2 large eggs, ⅓ cup vegetable oil, 1 teaspoon lemon extract, ⅓ cup confectioners' sugar for decoration Preheat the oven to 375 degrees F (190 degrees C). Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Working in batches, drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll dough in sugar until lightly coated, then place 2 inches apart onto ungreased cookie sheets. Bake in the preheated oven until the bottoms are light brown, 6 to 9 minutes. 4.6 https://www.allrecipes.com/recipe/10776/easy-lemon-cookies/ /Desserts/Cookies/Drop Cookie Recipes/ Total Fat 4g 5%, Saturated Fat 1g 5%, Cholesterol 14mg 5%, Sodium 107mg 5%, Total Carbohydrate 12g 4%, Dietary Fiber 0g 0%, Total Sugars 7g, Protein 1g, Calcium 8mg 1%, Iron 0mg 2%, Potassium 16mg 0% Prep Time: 10 mins, Cook Time: 10 mins, Total Time: 20 mins, Servings: 36, Yield: 36 cookies
341 Lemon Meringue Cheesecake 20 mins 1 hrs 10 mins 5 hrs 30 mins 16 1 9-inch cake 2 cups shortbread cookie crumbs, ¼ cup melted butter Preheat the oven to 325 degrees F (165 degrees C). Make the crust: Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch springform pan. Make the filling: Beat cream cheese, sour cream, and sugar together in a bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla until smooth, scraping the bottom and sides of the bowl as needed. Spread mixture over crust in the springform pan. Bake in the preheated oven until almost set in the center, about 1 hour. Let cool to room temperature, about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours. Preheat the oven to 375 degrees F (190 degrees C). Make the meringue: Beat egg whites in a bowl with an electric mixer until soft peaks form. Beat in sugar and cream of tartar until mixture is glossy and stiff peaks form. Spread lemon curd over chilled cheesecake. Mound whipped egg whites over top and spread until curd is completely covered. Bake in the preheated oven until meringue is golden brown, about 10 minutes. Remove from the oven and chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving. Don't cover the meringue or it may collapse. Kim 4.8 https://www.allrecipes.com/recipe/244929/lemon-meringue-cheesecake/ /Desserts/Cakes/Cheesecake Recipes/ Total Fat 29g 37%, Saturated Fat 15g 77%, Cholesterol 130mg 43%, Sodium 305mg 13%, Total Carbohydrate 52g 19%, Dietary Fiber 0g 1%, Total Sugars 33g, Protein 8g, Vitamin C 2mg 11%, Calcium 67mg 5%, Iron 1mg 8%, Potassium 138mg 3% Prep Time: 20 mins, Cook Time: 1 hrs 10 mins, Additional Time: 4 hrs, Total Time: 5 hrs 30 mins, Servings: 16, Yield: 1 9-inch cake
343 Amazing Lemon Scones 25 mins 15 mins 55 mins 10 10 scones 3 cups all-purpose flour, ⅓ cup white sugar, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, ⅓ teaspoon salt, ¾ cup cold butter, cut into pieces, 9 tablespoons milk, 3 tablespoons lemon juice, 2 ½ teaspoons lemon zest, 1 ½ teaspoons vinegar Preheat the oven to 350 degrees F (175 degrees C). Make the scones: Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in cold butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Whisk milk, lemon juice, lemon zest, and vinegar in a small bowl; stir into flour mixture until dough is moistened. Turn dough out onto a lightly floured surface and knead briefly, 5 or 6 turns. Pat or roll dough out into a 1-inch-thick round. Cut into 10 wedge-shaped pieces; arrange 1 inch apart on a baking sheet. Bake in the preheated oven until bottom edges are golden brown, 12 to 15 minutes. Cool scones on a wire rack for 15 minutes. Meanwhile, make the glaze: Stir confectioners' sugar, melted butter, lemon juice, and vanilla together in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, to make a glaze; drizzle glaze over warm scones. 4.7 https://www.allrecipes.com/recipe/229571/amazing-lemon-scones/ /Bread/Quick Bread Recipes/Scone Recipes/ Total Fat 21g 26%, Saturated Fat 13g 65%, Cholesterol 54mg 18%, Sodium 488mg 21%, Total Carbohydrate 62g 23%, Dietary Fiber 1g 4%, Total Sugars 32g, Protein 5g, Vitamin C 5mg 23%, Calcium 70mg 5%, Iron 2mg 10%, Potassium 79mg 2% Prep Time: 25 mins, Cook Time: 15 mins, Additional Time: 15 mins, Total Time: 55 mins, Servings: 10, Yield: 10 scones
347 Pear Jam 20 mins 20 mins 40 mins 64 8 half-pint jars 4 ½ cups mashed ripe pears, ¼ cup lemon juice, 3 tablespoons powdered fruit pectin, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground allspice, ½ teaspoon ground nutmeg, 7 ½ cups white sugar, 1 teaspoon butter, 8 half-pint canning jars with lids and rings, or as needed Mix pears, lemon juice, fruit pectin, cinnamon, cloves, allspice, and nutmeg in a large heavy pot; bring to a boil, stirring constantly. Add sugar all at once, stirring, and bring back to a full rolling boil. Boil for 1 minute. Mix in butter to settle foam. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pear jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw-on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. 4.4 https://www.allrecipes.com/recipe/228625/pear-jam/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Jams and Jellies Recipes/ Total Fat 0g 0%, Cholesterol 0mg 0%, Sodium 1mg 0%, Total Carbohydrate 25g 9%, Dietary Fiber 0g 1%, Total Sugars 25g, Protein 0g, Vitamin C 1mg 5%, Calcium 2mg 0%, Potassium 16mg 0% Prep Time: 20 mins, Cook Time: 20 mins, Total Time: 40 mins, Servings: 64, Yield: 8 half-pint jars
349 Air-Fried Crumbed Fish 10 mins 15 mins 25 mins 4 4 fillets 1 cup dry bread crumbs, ¼ cup vegetable oil, 4 flounder fillets, 1 egg, beaten, 1 lemon, sliced Preheat an air fryer to 350 degrees F (180 degrees C). Place bread crumbs and oil into a shallow bowl; stir until mixture becomes loose and crumbly. Dip fish fillets into egg; shake off any excess. Dip fillets into bread crumb mixture; coat evenly and fully. Lay coated fillets gently in the air fryer basket; cook in the preheated air fryer until fish flakes easily with a fork, about 12 minutes. Garnish with lemon slices; serve. 4.7 https://www.allrecipes.com/recipe/260624/air-fried-crumbed-fish/ /Seafood/Fish/ Total Fat 18g 23%, Saturated Fat 3g 16%, Cholesterol 107mg 36%, Sodium 309mg 13%, Total Carbohydrate 23g 8%, Dietary Fiber 3g 9%, Total Sugars 2g, Protein 27g, Vitamin C 22mg 108%, Calcium 89mg 7%, Iron 2mg 11%, Potassium 415mg 9% Prep Time: 10 mins, Cook Time: 15 mins, Total Time: 25 mins, Servings: 4, Yield: 4 fillets
350 Mom's Peach Crisp 15 mins 30 mins 45 mins 8 8 servings 4 cups sliced fresh peaches, ½ cup all-purpose flour, ½ cup brown sugar, ½ cup cold butter, 1 teaspoon ground cinnamon, ¼ teaspoon salt, 1 cup rolled oats Preheat oven to 350 degrees F (175 degrees C). Arrange sliced peaches evenly in an 8x8-inch baking dish. Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until crumbly. Fold oats into flour mixture; sprinkle mixture evenly over peaches, pressing down lightly. Bake in the preheated oven until crispy and golden brown on top, about 30 minutes. Dotdash Meredith Food Studio 4.7 https://www.allrecipes.com/recipe/231532/moms-peach-crisp/ /Desserts/Crisps and Crumbles Recipes/Peach Crisps and Crumbles Recipes/ Total Fat 12g 16%, Saturated Fat 7g 37%, Cholesterol 31mg 10%, Sodium 162mg 7%, Total Carbohydrate 31g 11%, Dietary Fiber 1g 5%, Total Sugars 17g, Protein 2g, Vitamin C 27mg 137%, Calcium 32mg 2%, Iron 1mg 6%, Potassium 89mg 2% Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Servings: 8, Yield: 8 servings
351 Peach Pie the Old Fashioned Two Crust Way 30 mins 40 mins 1 hrs 25 mins 8 1 9-inch pie 1 (14.1 ounce) package pastry for a double-crust 9-inch pie, 1 egg, beaten, 5 cups sliced peeled peaches, 2 tablespoons lemon juice, 1 cup white sugar, ½ cup all-purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt, 2 tablespoons butter Preheat the oven to 450 degrees F (220 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust. Lightly brush crust with egg to prevent dough from becoming soggy later. Set second crust aside. Place peaches in a large bowl, sprinkle with lemon juice, and mix gently. Mix together sugar, flour, cinnamon, nutmeg, and salt in a separate bowl. Pour over peaches and mix until combined. Pour into pie crust and dot with butter. Cover filling with remaining pie crust. Flute the edges to seal or use a fork dipped in egg to press them down. Brush remaining egg on top, then cut several slits in the top crust to allow steam to escape. Bake pie in the preheated oven for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until crust is brown and juice begins to bubble through the vents, 30 to 35 more minutes. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking. Cool pie for 15 minutes before slicing. 4.6 https://www.allrecipes.com/recipe/87979/peach-pie-the-old-fashioned-two-crust-way/ /Desserts/Pies/Fruit Pies/Peach Pie Recipes/ Total Fat 20g 25%, Saturated Fat 6g 31%, Cholesterol 31mg 10%, Sodium 358mg 16%, Total Carbohydrate 59g 21%, Dietary Fiber 2g 8%, Total Sugars 30g, Protein 5g, Vitamin C 36mg 180%, Calcium 22mg 2%, Iron 2mg 11%, Potassium 81mg 2% Prep Time: 30 mins, Cook Time: 40 mins, Additional Time: 15 mins, Total Time: 1 hrs 25 mins, Servings: 8, Yield: 1 9-inch pie
352 Peach Dump Cake 10 mins 45 mins 55 mins 24 1 9x13-inch cake 2 (16 ounce) cans peaches in heavy syrup, 1 (18.25 ounce) package yellow cake mix, ½ cup butter, ½ teaspoon ground cinnamon, or to taste Preheat the oven to 375 degrees F (190 degrees C). Empty peaches into a 9x13-inch baking dish. Cover peaches with dry cake mix and press down firmly. Cut butter into small pieces and scatter on top of cake mix. Sprinkle top with cinnamon. Bake in the preheated oven until top of cake is golden brown, about 45 minutes. Munni Alexander 4.5 https://www.allrecipes.com/recipe/7987/peach-cobbler-dump-cake-i/ /Desserts/Cakes/Cake Mix Cake Recipes/Dump Cake/ Total Fat 6g 8%, Saturated Fat 3g 14%, Cholesterol 11mg 4%, Sodium 171mg 7%, Total Carbohydrate 24g 9%, Dietary Fiber 1g 3%, Total Sugars 16g, Protein 1g, Vitamin C 1mg 6%, Calcium 32mg 2%, Iron 0mg 2%, Potassium 53mg 1% Prep Time: 10 mins, Cook Time: 45 mins, Total Time: 55 mins, Servings: 24, Yield: 1 9x13-inch cake
353 Quick and Easy Peach Cobbler 10 mins 30 mins 50 mins 12 1 cobbler ½ cup unsalted butter, melted, 1 cup self-rising flour, 1 cup white sugar, 1 cup milk, 2 (16 ounce) cans sliced peaches in heavy syrup Preheat the oven to 350 degrees F (175 degrees C). Mix self-rising flour, sugar, and milk together in a bowl until well combined and no lumps remain. Pour melted butter into a 9- or 10-inch cast iron skillet. Pour flour-milk mixture over top. Carefully pour peaches and syrup into the skillet. Use a spatula to spread peaches evenly around the pan. Bake in the preheated oven until the crust turns golden brown, 30 to 45 minutes. Remove from the oven and let cool for about 10 minutes before serving. Dotdash Meredith Food Studios 4.3 https://www.allrecipes.com/recipe/12386/quick-and-easy-peach-cobbler/ /Desserts/Cobblers/Peach Cobbler Recipes/ Total Fat 8g 11%, Saturated Fat 5g 26%, Cholesterol 22mg 7%, Sodium 201mg 9%, Total Carbohydrate 39g 14%, Dietary Fiber 1g 3%, Total Sugars 31g, Protein 2g, Vitamin C 1mg 4%, Calcium 61mg 5%, Iron 1mg 3%, Potassium 110mg 2% Prep Time: 10 mins, Cook Time: 30 mins, Additional Time: 10 mins, Total Time: 50 mins, Servings: 12, Yield: 1 cobbler
355 Old Fashioned Peach Cobbler 30 mins 1 hrs 10 mins 2 hrs 10 mins 18 1 9x13-inch dish 2 ½ cups all-purpose flour, 4 tablespoons white sugar, divided, 1 teaspoon salt, 1 cup shortening, 1 large egg, ¼ cup cold water, 1 tablespoon butter, melted Make crust: Sift together flour, 3 tablespoons sugar, and salt in a medium bowl. Work in shortening with a pastry blender until mixture resembles coarse crumbs. Whisk together egg and cold water in a small bowl. Sprinkle over flour mixture; work with hands to form dough into a ball. Wrap with plastic wrap and chill in the refrigerator for 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Roll out 1/2 of the chilled dough to 1/8-inch thickness. Place in a 9x13-inch baking dish, covering the bottom and halfway up the sides. Bake in the preheated oven until golden brown, about 20 minutes. Make filling: Mix peaches, orange juice, and lemon juice in a large saucepan. Add butter and cook over medium-low heat until butter is melted. Stir together sugar, cornstarch, cinnamon, and nutmeg in a bowl; mix into peach mixture until combined. Pour into baked crust. Roll remaining dough to 1/4-inch thickness. Cut into 1/2-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, then drizzle with melted butter. Bake in the preheated oven until top crust is golden brown, 35 to 40 minutes. Danielle K. 4.6 https://www.allrecipes.com/recipe/19897/old-fashioned-peach-cobbler/ /Desserts/Fruit Desserts/Peach Dessert Recipes/ Total Fat 18g 23%, Saturated Fat 7g 33%, Cholesterol 26mg 9%, Sodium 177mg 8%, Total Carbohydrate 44g 16%, Dietary Fiber 1g 2%, Total Sugars 30g, Protein 2g, Vitamin C 31mg 156%, Calcium 16mg 1%, Iron 1mg 5%, Potassium 69mg 1% Prep Time: 30 mins, Cook Time: 1 hrs 10 mins, Additional Time: 30 mins, Total Time: 2 hrs 10 mins, Servings: 18, Yield: 1 9x13-inch dish
356 Classic Bisquick Peach Cobbler 10 mins 50 mins 1 hrs 6 1 8x8-inch dish 1 cup Original Bisquick® mix, 1 cup milk, ½ teaspoon ground nutmeg, ½ cup butter or margarine, melted, 1 (29 ounce) can sliced peaches, drained, 1 cup sugar Preheat the oven to 350 degrees F (175 degrees C). Stir together Bisquick mix, milk, and nutmeg in an ungreased 8x8-inch baking dish. Stir in melted butter or margarine until blended. Stir together peaches and sugar in a bowl until combined; spoon over batter. Bake in the preheated oven until golden, 50 to 60 minutes. 4.5 https://www.allrecipes.com/recipe/234261/classic-bisquick-peach-cobbler/ /Everyday Cooking/ Total Fat 19g 25%, Saturated Fat 11g 56%, Cholesterol 44mg 15%, Sodium 383mg 17%, Total Carbohydrate 63g 23%, Dietary Fiber 2g 8%, Total Sugars 50g, Protein 4g, Vitamin C 5mg 25%, Calcium 91mg 7%, Iron 1mg 6%, Potassium 266mg 6% Prep Time: 10 mins, Cook Time: 50 mins, Total Time: 1 hrs, Servings: 6, Yield: 1 8x8-inch dish
359 Peach Preserves 15 mins 35 mins 50 mins 64 8 cups 12 fresh peaches, pitted and chopped, 4 ½ cups white sugar, 1 (2 ounce) package dry pectin Crush 1 cup of chopped peaches in the bottom of a large saucepan. Add remaining peaches and set the pan over medium-low heat. Bring to a low boil and cook until peaches become liquid with a few bits of peach left, about 20 minutes. Pour cooked peaches into a bowl, then measure 6 cups peaches back into the pan. Add sugar and bring to a boil over medium heat. Gradually stir in dry pectin; boil for 1 minute. Remove from heat and transfer to hot, sterilized jars. Top with lids and screw rings on tightly. Process in a hot water bath canner for 10 minutes. Let cool, then store on a shelf in a cool, dark place. 4.4 https://www.allrecipes.com/recipe/21351/peach-preserves/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Jams and Jellies Recipes/ Sodium 1mg 0%, Total Carbohydrate 15g 6%, Total Sugars 15g, Vitamin C 8mg 39%, Calcium 2mg 0%, Potassium 6mg 0% Prep Time: 15 mins, Cook Time: 35 mins, Total Time: 50 mins, Servings: 64, Yield: 8 cups
361 Easy Peach Cobbler 10 mins 30 mins 40 mins 6 6 servings 1 cup white sugar, ½ cup butter, room temperature, 1 cup self-rising flour, 1 cup milk, 1 (15 ounce) can peaches Preheat oven to 350 degrees F (175 degrees C). In a one-quart baking dish or 9 inch square pan, cream together sugar and butter. Mix in flour and milk until smooth. Pour peaches and their juice over the top. Bake 25 to 30 minutes in the preheated oven, until golden brown. 4.2 https://www.allrecipes.com/recipe/19044/easy-peach-cobbler/ /Desserts/Fruit Desserts/Peach Dessert Recipes/ Total Fat 16g 21%, Saturated Fat 10g 52%, Cholesterol 44mg 15%, Sodium 393mg 17%, Total Carbohydrate 59g 21%, Dietary Fiber 2g 5%, Total Sugars 43g, Protein 4g, Vitamin C 3mg 13%, Calcium 127mg 10%, Iron 1mg 7%, Potassium 182mg 4% Prep Time: 10 mins, Cook Time: 30 mins, Total Time: 40 mins, Servings: 6, Yield: 6 servings
362 Peach Muffins 25 mins 25 mins 50 mins 16 16 muffins 3 cups all-purpose flour, 1 tablespoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon salt, 1 ¼ cups vegetable oil, 3 eggs, lightly beaten, 2 cups white sugar, 2 cups peeled, pitted, and chopped peaches Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of 16 muffin cups, or line with paper liners. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups. Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely. 4.4 https://www.allrecipes.com/recipe/74658/peach-muffins/ /Bread/Quick Bread Recipes/Muffin Recipes/ Total Fat 18g 23%, Saturated Fat 3g 15%, Cholesterol 35mg 12%, Sodium 238mg 10%, Total Carbohydrate 44g 16%, Dietary Fiber 1g 3%, Total Sugars 26g, Protein 4g, Vitamin C 7mg 35%, Calcium 15mg 1%, Iron 1mg 7%, Potassium 45mg 1% Prep Time: 25 mins, Cook Time: 25 mins, Total Time: 50 mins, Servings: 16, Yield: 16 muffins
363 Peach Pie with Frozen Peaches 25 mins 1 hrs 2 hrs 10 mins 8 1 peach pie 2 sheets refrigerated pie crust, 2 teaspoons all-purpose flour, or as needed, 2 pounds sliced frozen peaches, ½ cup white sugar, 1 teaspoon lemon juice, ½ teaspoon ground cinnamon, ⅛ teaspoon salt, 3 tablespoons cornstarch, 1 large egg, beaten, 1 tablespoon white sugar, 1 tablespoon coarse sparkling sugar Allow pie crusts to sit at room temperature about 15 minutes if recommended by manufacturer. Preheat the oven to 400 degrees F (200 degrees C). Remove plastic packaging from pie crusts and gently unroll one piece on a floured work surface. Dust the dough with flour on both sides. Fit the dough inside a 9-inch pie pan, shaping and gently stretching it to the top edge of the pie pan. Stir together frozen peach slices, sugar, cornstarch, lemon juice, cinnamon, and salt in a large bowl (see note.) Pour peach mixture into the unbaked pie crust and gently level out the top of the peaches with the back of a spoon. Peach slices will still be frozen. Gently unroll the second piece of dough on the floured work surface. Fit the second dough circle on top of the peaches, and allow an even amount to hang over the edge of the pan, all the way around. Brush the top of the pie with beaten egg, discarding any excess egg. Fold the edges of the top crust under, using the edge of the pan for a guide. Press the top crust and the bottom crust together to form a crimped edge. Lightly cover the crimped edge of the pie with strips of aluminum foil or with pie crust shields, to prevent over-browning. Cut several slits in the top crust with a sharp knife. Sprinkle sparkling sugar over the crust. Place the pie on a baking sheet and bake in the preheated oven until the pie is browned and bubbly, about 1 hour. Cool on a rack about 30 minutes and serve warm. 4.6 https://www.allrecipes.com/recipe/284448/peach-pie-with-frozen-peaches/ /Desserts/Pies/Fruit Pies/Peach Pie Recipes/ Total Fat 17g 22%, Saturated Fat 4g 22%, Cholesterol 23mg 8%, Sodium 304mg 13%, Total Carbohydrate 47g 17%, Dietary Fiber 2g 7%, Total Sugars 19g, Protein 4g, Vitamin C 37mg 185%, Calcium 20mg 2%, Iron 2mg 9%, Potassium 71mg 2% Prep Time: 25 mins, Cook Time: 1 hrs, Additional Time: 45 mins, Total Time: 2 hrs 10 mins, Servings: 8, Yield: 1 peach pie