Recipe Details
Ingredients
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3poundsfresh freestone peaches, peeled and sliced
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1cupwhite sugar, divided
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1tiny pinchsalt
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¼cupall-purpose flour
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1tablespooncornstarch
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1teaspoonlemon juice
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1pinchcayenne pepper
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1pinchground cinnamon
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114.1 ouncepackage double-crust pie pastry, thawed
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1 ½tablespoonsbutter, cut into tiny pieces
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1tablespoonheavy whipping cream, or to taste
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1tablespoonwhite sugar, or to taste
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Stir together peaches, 1/2 cup sugar, and salt in a large bowl until combined; let sit for 20 to 30 minutes. Strain accumulated juices into a saucepan and return strained peaches to the bowl.
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Bring juices in the saucepan to a boil; reduce heat to medium-high and cook until mixture thickens to a syrup, 5 to 10 minutes.
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Whisk together 1/2 cup sugar, flour, and cornstarch in a medium bowl. Stir lemon juice, cayenne pepper, and cinnamon into peaches; sprinkle with flour mixture and toss to coat. Pour hot peach syrup over peach mixture and stir.
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Roll out one pastry into a 12-inch circle. Press into the bottom of a 10-inch pie plate. Pour peach filling into crust, tap the pie plate against a flat surface to settle filling, and dot with butter.
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Roll remaining pastry into an 11-inch circle and cut into 1-inch strips using a paring knife or pastry wheel.
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Lay 5 pastry dough strips evenly over the top of pie. Weave remaining pastry dough strips through to form a lattice top. Fold the ends of lattice strips under bottom crust and crimp crust to seal. Brush cream over the top and sprinkle with 1 tablespoon sugar.
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Bake in the preheated oven until crust is browned and filling is bubbly, about 1 hour 15 minutes. Cool completely before slicing.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories325 | |
% Daily Value * | |
Total Fat 14g |
18% |
Saturated Fat 4g |
22% |
Cholesterol 7mg |
2% |
Sodium 224mg |
10% |
Total Carbohydrate 47g |
17% |
Dietary Fiber 2g |
5% |
Total Sugars 28g |
|
Protein 3g |
5% |
Vitamin C 44mg |
49% |
Calcium 19mg |
1% |
Iron 1mg |
7% |
Potassium 64mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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