Try this Peacheesy Pie recipe, or contribute your own.Suggest a better description
At 17, the Bake-Off Contests youngest Grand Prize winner created this recipe for a home economics assignment. This pie is easier to make now using refrigerated pie crust. Allow crust pouches to stand at room temperature for 15 to 20 minutes. Meanwhile, in medium bowl combine 1/2 cup sugar, cornstarch, pumpkin pie spice, corn syrup, vanilla and peach slices; mix well. Set aside. In small saucepan, combine 2 tablespoons of the reserved peach liquid, 1/3 cup sugar, lemon juice and eggs; mix well. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil 1 minute. Remove from heat. In small bowl, beat sour cream and cream cheese until smooth. Gradually beat in hot egg mixture until well blended. Set aside. Heat oven to 425 F. Prepare pie crust according to package directions for one-crust filled pie using 9-inch pie pan. Spoon filling into crust-lined pan. Dot with margarine. Spoon topping mixture evenly over filling. Unfold second pie crust. Using floured 3-inch round cutter, cut out 8 circles from crust. Brush tops of circles with remaining 1 tablespoon reserved peach liquid. Arrange pie crust circles over topping. Bake at 425 F. for 10 minutes. Reduce oven temperature to 350 F; bake an additional 35 to 40 minutes or until crust is golden brown. Cover edge of pie crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool. Store in refrigerator. 8 servings. Posted to EAT-L Digest 02 Oct 96 From: Brenda Pittsley
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (754g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 561 (22%)|
|Amt Per Serving||% DV|
|Total Fat 62.3g||83 %|
|Saturated Fat 17.9g||90 %|
|Monounsaturated Fat 21.5g|
|Polyunsanturated Fat 14.4g|
|Cholesterol 51.6mg||16 %|
|Sodium 434.4mg||15 %|
|Potassium 194.6mg||5 %|
|Total Carbohydrate 520g||153 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 519.8g|
|Protein 2.1g||3 %|
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: 2589
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.