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Simple Peach Pie
Ingredients
Directions
1
Preheat oven to 425 degrees F.2
Stir together flour, 1 cup sugar, and cinnamon and set aside.3
Wash, peel, and slice fresh peaches.4
Mix together peaches with the combined dry ingredients.5
Turn into pastry-lined pie pan and dot with butter.6
Cover with top crust, cut slits in it, seal the edges.7
Sprinkle top with 2 tablespoons of sugar.8
Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.9
Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.10
Pie may be frozen for future use.
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Featured Reviews for This Recipe
From: Chef #810896
On Apr 6, 2008
I absolutely loved this recpie. Not only was it easy but so delicious! I didnt have fresh peaches so I had to use canned Yellow Cling Peaches. I draine the peaches and left a bit of juice for taste and then simmered them with a dash of cinnamon and 2 teaspoons of vanilla extract. It turned out great!
From: Chef #716425
On Jan 5, 2008
This is an excellent recipe. Not only was this pie easy to make, but it was also delicious.
From: chiclet
On Aug 26, 2006
This was the a big first for me. I have never made, or even EATEN peach pie before. I made it for a friend of mine with Totally Awesome Pie Pastry for the crust, and it was a hit! Several other people who had never had peach pie before, as well as those who had, all loved it. The instructions were easy to follow and produced a really yummy pie. I did add a touch of almond extract to the filling and used margarine instead of butter, but other than that I followed the recipe as written. Thanks for a great peach pie for amateurs and aficionadoes alike, mszanz!
From: Chef #715792
On Jan 15, 2008
i have never made a dessert fruit pie before, until i came across this recipe, its sooo simple, its an awesome way to use excess fruit from your trees, and everyone LOVES it! The recipe can be adjusted to use any fruit that is normally in a dessert pie. Im going to try a nectarine one next!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (191g) Recipe makes 8 servings |
||
| Calories 194 | ||
| Calories from Fat 28 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.2g | 4% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 20mg | 0% | |
| Potassium 209mg | 5% | |
| Total Carbohydrate 42.3g | 14% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 37.1g | ||
| Protein 1.5g | 3% | |
| Vitamin A 435mcg | 8% | |
| Vitamin B6 0.0mg | 1% | |
| Vitamin B12 0.0mcg | 0% | |
| Vitamin C 7mg | 11% | |
| Vitamin E 0mcg | 2% | |
| Calcium 9mg | 0% | |
| Iron 0mg | 2% | |
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