Try this Fresh Peach Pie recipe, or contribute your own.
Suggest a better descriptionToss peaches, 1/2 cup sugar, zest and juice and salt in medium bowl. Let stand at room temperature for 30-60 minutes. Combine pectin, cinnamon, nutmeg and 2 tablespoons sugar in a small bowl and set aside.
Preheat oven to 425 degrees, with a rimmed baking sheet heating on a low rack.
Transfer 1 cup peach mixture to small bowl and mash with a fork until a coarse paste forms. Drain the remaining peach mixture through a colander set in a bowl. Measure 1/2 cup drained liquid and set aside.
Return peach pieces to a bowl and toss with the cornstarch. Transfer peach juice to a 12-inch skillet, add pectin mixture, and whisk until combined. Cook over medium heat, stirring occasionally, until slightly thickened and pectin is dissolved, 3 to 5 minutes. Remove skillet from heat, add peach pieces and paste and toss to combine.
Put filling in a double pie crust and place on the preheated sheet. Bake about 25 minutes. Rotate pie and reduce temperature to 375 degrees. Continue to bake until crust is deep golden brown and the filling is bubbly at the center, 25-30 minutes longer. Cool.
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Serving Size: 1 Serving (1489g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 538 | ||
Calories from Fat: 31 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 34882.5mg | 1203 % | |
Potassium 2608.2mg | 69 % | |
Total Carbohydrate 131.9g | 39 % | |
Dietary Fiber 21.6g | 86 % | |
Sugars, other 110.3g | ||
Protein 12.5g | 18 % | |
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: 538
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