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
MethodFilling: 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
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
- Iron 17.0
- Folate 42.0
- Calcium 2.0
- Vitamin A 17.0
- Vitamin C 10.0