Try this Old-Fashioned Peach Pie recipe, or contribute your own.
Suggest a better descriptionmargarine Combine sugar, flour, and spice. Add to peaches; mix lightly. Spread in 9 inch pastry-lined pieplate; dot with butter. (Sprinkle with extra nutmeg or cinnamon, if desired.) Top with lattice crust; crimp cdges. Bake in hot oven (400?) 40 to 45 minutcs or till done. Serve warm with whipped cream or ice cream; or pass pitcher of cream. Lattice Crust: Cut strips of dough 1/2 to 3/4 inch wide with pastry wheel or knife. Lay lengthwise strips on top of filled pie at 1-inch intervals. Fold back alternate strips to help you weave crosswise strips over and under, placing them on the diagonal. Trim bottom crust and lattice strips even with outer rim; seal edges. Dampen edge lightly with water and place extra strip over it, covering ends of lattice. Seal, crimp edge. Tasting-Test Kitchen note: For drained canned or frozen peaches, use only 1/3 cup sugar.
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Serving Size: 1 Serving (88g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 384 | ||
Calories from Fat: 95 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 27.9mg | 9 % | |
Sodium 1.4mg | 0 % | |
Potassium 4.9mg | 0 % | |
Total Carbohydrate 75g | 22 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 75g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 384
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