Peach Pie

20m
Prep Time
60m
Cook Time
1h 20m
Ready In

Recipe: #674

October 17, 2011

Categories: Desserts, Pies,



"I have made this pie for many years. This recipe came from an old Betty Crocker cookbook from the early 70's."

Original is 6 servings

Nutritional

  • Serving Size: 1 (207 g)
  • Calories 263.4
  • Total Fat - 3 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 2.5 mg
  • Sodium - 49.3 mg
  • Total Carbohydrate - 59.8 g
  • Dietary Fiber - 2.6 g
  • Sugars - 48.5 g
  • Protein - 2.2 g
  • Calcium - 19.1 mg
  • Iron - 0.7 mg
  • Vitamin C - 10.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat oven to 425 degrees. Prepare pastry.

Step 2

In a bowl, mix the peaches with the sugar. Stir in the cornstarch and cinnamon.

Step 3

Turn the peach mixture into pastry-lined pie plate; Drizzle lemon juice over mixture and dot with a little butter.

Step 4

Cover mixture with top crust; seal and flute. Cut slits in the top of crust. Wrap the edge with a little foil to prevent over browning. Remove foil the last 15 to 20 minutes.

Step 5

Bake pie for approximately 50 to 60 minutes or until cust is a golden brown and juice begins to bubble through the slits. Cool completely.

Tips


No special items needed.

0 Reviews

You'll Also Love