Peach Pie
"I have made this pie for many years. This recipe came from an old Betty Crocker cookbook from the early 70's."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (207 g)
- Calories 263.4
- Total Fat - 3 g
- Saturated Fat - 0.7 g
- Cholesterol - 2.5 mg
- Sodium - 49.3 mg
- Total Carbohydrate - 59.8 g
- Dietary Fiber - 2.6 g
- Sugars - 48.5 g
- Protein - 2.2 g
- Calcium - 19.1 mg
- Iron - 0.7 mg
- Vitamin C - 10.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oven to 425 degrees. Prepare pastry.
Step 2
In a bowl, mix the peaches with the sugar. Stir in the cornstarch and cinnamon.
Step 3
Turn the peach mixture into pastry-lined pie plate; Drizzle lemon juice over mixture and dot with a little butter.
Step 4
Cover mixture with top crust; seal and flute. Cut slits in the top of crust. Wrap the edge with a little foil to prevent over browning. Remove foil the last 15 to 20 minutes.
Step 5
Bake pie for approximately 50 to 60 minutes or until cust is a golden brown and juice begins to bubble through the slits. Cool completely.
Tips
No special items needed.
0 Reviews
You'll Also Love
