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?

Recipe by Oxmoor House October 2013

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Oxmoor House

Recipe Summary

total:
3 hrs 44 mins
Yield:
Serves 8 (serving size: 1 slice)
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Ingredients

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Directions

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  • Preheat oven to 425°.

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

  • 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.

  • 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.

  • 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.

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Nutrition Facts

292 calories; fat 10.8g; saturated fat 4.4g; mono fat 4.5g; poly fat 0.1g; protein 1.3g; carbohydrates 50.4g; fiber 2.1g; cholesterol 5mg; iron 0.4mg; sodium 287mg; calcium 12mg.
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