Classic Fresh Peach Pie
Ingredients
The crust
-
2 ½
cups
all purpose flour
-
½
teaspoon
salt (optional)
-
⅔
cup
vegetable oil
-
½ – ¾
cup
ice cold water
The filling
-
6
cups
sliced, fresh ripe peaches (about 10 medium peaches or 3 pounds)
-
¼
cup
organic cane sugar
-
3
tablespoons
cornstarch
-
½
teaspoon
ground cinnamon
-
½
teaspoon
ground nutmeg
-
1
unit
lemon, juiced (about 2 tablespoons)
Instructions
- Prepare the oil pie crust by mixing flour and salt in a bowl.
- In a separate bowl, mix vegetable oil with ½ cup of ice cold water.
- Combine the oil mixture with the flour mixture, adding more water until the dough is moist but not sticky.
- Divide the dough into two balls and chill for 15 minutes.
- Roll out each dough ball and place one in a 9-inch pie pan.
- Preheat the oven to 375°F.
- For the filling, peel and slice the peaches, then combine with sugar, cornstarch, cinnamon, nutmeg, and lemon juice.
- Pour the peach filling into the prepared pie crust.
- Cover with the top crust, seal the edges, and cut slits in the top.
- Bake for 45-55 minutes until the crust is golden brown.
- Cool for at least 15 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
430
Total fat
19g
Total carbohydrates
61g
Total protein
6g
Sodium
170mg
Cholesterol
0mg
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