Preheat oven to 375. Make the crust:
Roll out pate braised to a 1/8 inch thickness on a lightly floured surface. Fit dough into a 9 inch pie plate and trim crust to a 1 inch overhang using kitchen shears. Fold edges under, and press to seal using the tine of a fork. Prick the bottom of pie all over with fork. Freeze 15 minutes.
Line crust with parchment, leaving an overhand on all sides. Fill completely with dried bean or rice. Bake for 20 minutes. Remove from oven, remove bean and parchment. Bake crust until bottom is lightly golden, about 11 minutes more. Let cool.
Meanwhile, make the filling: Bring a pot of water to a boil. Prepare an ice-water bath. Cut a small X into the bottom of each peach. Boil for 1 minute; transfer to ice-water bath. Let cool slightly. Peel and pit peaches. Halve 7 of the 8 halves to form wedges.
Whisk together eggs, sugar, butter, flour, and salt. Pour filling into pie crust. Place peach half in the center, cut side down and surround with wedges.
Bake for 45 minutes. (Tent crust with foil ring after 15 minutes.) Transfer to a wire rack; let cool for 1 hour. Refrigerate for at least 1 hour before serving.
***Make a ring of foil to protect the crust from browning too quickly: Cut a piece twice the size of the pie, fold it in half, and cut a circle out of the center large enough to expose the top but cover the edges.
The pie can also be served warm; let cool for 30 to 45 minutes before serving. Pie can be refrigerated for up to 1 day.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (64g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 76 (49%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 120.9mg||37 %|
|Sodium 5287.9mg||182 %|
|Potassium 56.1mg||1 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 13.8g|
|Protein 5.1g||7 %|
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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: 154
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