Old Fashioned recipe for wonderful peach pie from the Woman's Home Companion Cookbook from 1940.
1. Prepare pastry and make undercrust for a 9-inch pie.
2. Combine sugar, cornstarch and salt; add water and peaches. Bring to a boil and boil for 1 minute.
Cool; add lemon juice.
3. Pour into pastry-lined pie pan. Roll, fit and seal top. Can use a crisscross top.
4. Bake on lower shelf in a hot oven (425 degrees F) about 30 minutes.
As will all fruit pies wait about two hours before cutting to allow the filling to thicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (138g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 77 | ||
Calories from Fat: 24 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 6992.7mg | 241 % | |
Potassium 189.4mg | 5 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 11.7g | ||
Protein 1.3g | 2 % | |
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: 77
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