Peach Pie

Peach Pie Recipe
Photo: Oxmoor House
Peach pie isn’t that difficult to make in the summer, especially when you use a store-bought crust instead of one that's homemade. Make the process even quicker by adding peaches with the skins on, lending their bright color  to the pie. And on a beautiful summer day, wouldn't you rather skip the step that has you standing over a pot of steaming hot water blanching peaches to remove their skins?

Yield:

Serves 8 (serving size: 1 slice)

Recipe from

Oxmoor House

Recipe Time

Total: 3 Hours, 44 Minutes

Nutritional Information

Calories 292
Fat 10.8 g
Satfat 4.4 g
Monofat 4.5 g
Polyfat 0.1 g
Protein 1.3 g
Carbohydrate 50.4 g
Fiber 2.1 g
Cholesterol 5 mg
Iron 0.4 mg
Sodium 287 mg
Calcium 12 mg

Ingredients

1/2 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
6 to 8 cups fresh peaches, pitted and sliced into eighths
1 (14.1-ounce) package refrigerated pie dough
Cooking spray
1 tablespoon milk
1 tablespoon turbinado sugar

Preparation

1. Preheat oven to 425°.

2. Combine first 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add peaches; toss gently to coat with sugar mixture.

3. Fit one-half of dough into a 9-inch pie plate coated with cooking spray. Cut remaining half of dough into 10 (3/4-inch-wide) strips, reserving remaining dough for another use.

4. Spoon peach filling into prepared crust. Arrange dough strips in a lattice pattern on top of filling. Turn edges under; flute. Brush dough with milk, and sprinkle with turbinado sugar.

5. Bake at 425° for 30 minutes, shielding edges of piecrust with foil after 20 minutes. Reduce oven temperature to 375°. Bake an additional 15 minutes or until golden and bubbly. Cool on a wire rack at least 2 hours before cutting.

Note:

Cooking Light Lighten Up, America!

October 2013
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