Fresh Peach Pie
Ingredients
The crust
The filling
-
5
medium
fresh peaches
-
1
cup
granulated sugar
-
¼
cup
cornstarch
-
¼
cup
cold water
-
1
tablespoon
fresh lemon juice
-
¼
teaspoon
vanilla extract
-
2
tablespoons
butter
For serving
-
to taste
sweetened whipped cream
Instructions
- Prepare the pie crust by rolling it out and fitting it into a 9-inch pie plate, then chill for an hour.
- Preheat the oven to 350°F and blind bake the crust with weights for 45-50 minutes until golden.
- Once the crust has cooled, peel and slice two peaches and layer them in the bottom of the crust.
- For the filling, peel and mash the remaining three peaches until chunky.
- Combine the mashed peaches with sugar, cornstarch, water, and lemon juice in a saucepan and cook over medium heat until thickened.
- Remove from heat, stir in vanilla and butter until melted, then pour the filling over the sliced peaches in the crust.
- Refrigerate the pie for at least 4 hours or up to 24 hours before serving.
- Serve with sweetened whipped cream.
Nutrition Facts (estimated)
Servings
8
Calories
266
Total fat
7g
Total carbohydrates
50g
Total protein
3g
Sodium
107mg
Cholesterol
1mg
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