Peach Pie

6
Servings
20m
Prep Time
75m
Cook Time
1h 35m
Ready In


"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 recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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