Peach Pie
Recipe: #3169
November 27, 2011
Categories: Peach, Pacific Northwest, Pacific Rim, Brunch Easter, Fathers Day, Picnic, Oven Bake, Vegetarian, more
"When the peaches are fresh and juicy in the summer i made peach pies for the freezer, so nice to have in the middle of winter. I use splenda in my pies , a little better for diabetic."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (210.6 g)
- Calories 203.1
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 12.7 mg
- Total Carbohydrate - 50.7 g
- Dietary Fiber - 4.1 g
- Sugars - 46.5 g
- Protein - 2.2 g
- Calcium - 11.9 mg
- Iron - 0.9 mg
- Vitamin C - 196.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a large bowl mix together the peach slices, splenda, flour and lemon juice, mix well.
Step 2
Line a 9 inch pie plate with pastry; fill with peach mixture, top with the other pastry crust. Vent the top of the pie, I usually mark the top with a letter, P for peach in this case. close tightly into a zip lock bag and freeze.
Step 3
To bake: Preheat the oven to 425f degrees. Place the frozen pie on the middle rack of the oven on a cookie sheet to catch any juice, for easy clean up.
Step 4
Bake for 30 minutes: lower oven temperature to 350f degrees and bake a further 45 minutes or until the pastry is cooked through and juices are bubbling.
Step 5
Alternately: Completely defrost the pie and preheat oven to 425f degrees, bake for 30 minutes; lower the temperature to 375f degrees and bake for a further 30 minutes.
Tips
No special items needed.
0 Reviews
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