Best Peach Pie

Best Peach Pie 2 Image Image by: Best Peach Pie 2 Image Author: Canadian Living

Ripe, succulent peaches are superb for eating fresh, but there is nothing more appetizing than a peach pie. Not loving the peach fuzz? Peel the peaches for a more refined filling.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: August 2011

Ingredients

  • Classic Pie Dough recipe
  • 1 egg yolk
  • 2 teaspoons coarse sugar
Filling:
  • 6 cups sliced pitted firm ripe peaches
  • 2/3 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon lemon juice

Method

Filling: In large bowl, combine peaches, sugar, flour and lemon juice; set aside.

On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape
in filling.

Roll out remaining pastry. Whisk egg yolk with 2 tsp water; brush some over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Brush top with remaining egg wash; sprinkle with sugar. Cut steam vents in top.

Bake on baking sheet in bottom third of 425?F (220?C) oven for 20 minutes. Reduce heat to 350?F (180?C); bake until bottom is golden and filling is bubbly, 50 to 60 minutes. Let cool on rack.

Nutritional facts Per serving: about

  • Sodium 216 mg
  • Protein 6 g
  • Calories 499.0
  • Total fat 25 g
  • Potassium 297 mg
  • Cholesterol 74 mg
  • Saturated fat 13 g
  • Total carbohydrate 64 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 42.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Best Peach Pie

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