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--- recipes:peach_custard_pie [2018/11/14 14:18] – jmarcos
+++ recipes:peach_custard_pie [2018/11/14 14:28] (current) – jmarcos
@@ Line 7: / Line 7: @@
 <WRAP right>{(rater>id=100|name=Peach Custard Pie|type=rate|headline=off)}</WRAP>
 |**Preheat:** 425°|**Yield:**  servings||
-|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:50|
+|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:45-60|
 ====== Ingredients ======
 __Filling__
-  * 4 Large or 5 small ripe peaches, or one 24 oz can of peaches, rinsed/drained (works well with canned peaches)
+  * 4 Large or 5 small ripe peaches; Or one 24 oz can of peaches, rinsed/drained (works well with canned peaches)
   * 3 tbsp flour
   * 3 tbsp brown sugar
@@ Line 24: / Line 24: @@
 ====== Directions ======
-  - Peel and cut the peaches in quarters or slices.  Set aside.
+  - Peel and cut the peaches in quarters or slices.  Set aside.  If using canned, you  may not need the entire 24 oz, see how they spread out.
   - Prep pie crust (Pillsbury premade are great), make fluted edges.
   - Mix together flour and brown sugar and sprinkle over 9 inch pie crust.
@@ Line 35: / Line 35: @@
 ====== Notes ======
+Timesaver -- make several pre-measured batches of the dry ingredients for filling and topping while you have everything out, then store each separately in ziploc bags.  Makes whipping up a pie on short notice really easy!