Try this Ginger Peach Pie recipe, or contribute your own.
Suggest a better descriptionINSTRUCTIONS1. For the crust: Sift flour and salt into a medium bowl. Rub butter and shortening into flour mixture with your fingers until it resembles coarse crumbs. Whisk egg and lemon juice together in a small bowl, then sprinkle into flour mixture with 3 to 4 tbsp. ice water. Mix until dough just begins to hold together. Wrap; refrigerate 1 hour. 2. For the filling: Combine lemon juice, ginger, cinnamon, 2/3 cup of the sugar, and tapioca in a large bowl. Blanch peaches in a pot of boiling water for 15 seconds, then cool in a bowl of cold water. Peel, cut into thick slices, and toss in lemon juice mixture. 3. Preheat oven to 375°. Divide dough in half. Roll into two 12" circles on a floured surface. Line a 9" pie pan with one circle; add peach filling. Drape remaining circle on top, crimp edges, and slash top. Brush with egg white, and sprinkle with remaining 1 tbsp. sugar. Bake until golden, about 1 hour. Serve warm.
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Serving Size: 1 Recipe (2867g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 5279 | ||
Calories from Fat: 3382 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 375.8g | 501 % | |
Saturated Fat 233.9g | 1170 % | |
Monounsaturated Fat 97.9g | ||
Polyunsanturated Fat 15.9g | ||
Cholesterol 1157.9mg | 356 % | |
Sodium 2931.9mg | 101 % | |
Potassium 4009.2mg | 106 % | |
Total Carbohydrate 485g | 143 % | |
Dietary Fiber 29g | 116 % | |
Sugars, other 456g | ||
Protein 43.8g | 63 % | |
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: 5279
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