Fresh Peach Pie

Fresh Peach Pie

5
Sharon Gates 0

"Fresh peaches in a pre-cooked pie crust with a filling of lemon and orange juice, sweetened and thickened. Top with whipped cream. Filling can also double as cake filling."

Ingredients 1 h 30 m {{adjustedServings}} servings 326 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 51.3g
  • 17%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 450 degrees F (220 degrees C).
  2. In a medium bowl, stir together the flour, 1/2 teaspoon of sugar, and salt. Rub in shortening between your fingers, forming evenly small lumps no larger than peas. Stir in water until dough can form a ball. Knead briefly to pull it together, then let rest for a few minutes. Roll out the dough to a about a 12 inch circle. Fit into a 9 inch pie plate, and prick with a fork. Top with another pie plate, and flip over. This method works best with thinner metal pans than glass pans.
  3. Bake the crust for 8 to 10 minutes in the preheated oven, or until golden. Cool, then flip back into the original pan. This process keeps the crust from sagging down into the pan without using pie weights.
  4. Meanwhile, stir together the cornstarch and 1 cup of sugar in a saucepan. Stir in the orange juice, water and lemon juice. Warm over medium heat, stirring occasionally until thickened and clear. Remove from heat, and chill.
  5. To assemble the pie, alternate layers of fresh sliced peaches with the chilled citrus sauce, beginning and ending with the sauce. Serve with whipped cream or ice cream.
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Reviews 5

  1. 5 Ratings

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Sharon Gates
7/19/2005

The pie crust should be baked on the outside of the pan and after baking, place another pan over it and turn right side up. Gently lift the origianl pan off the crust and let cool. The crust will not shrink and will cover the pan. This was changed. Also chill before rolling out.

venomlav
11/17/2010

Thank You!!!! I'm chef for the Sisters of Charity of Leavenworth and made this (25 of them) and a couple of other desserts for a retirement celebration. They absolutely LOVED it!!! And, if it pleases nuns (possibly the worlds harshest critics), you know it's very good! Thank you!

Theresa Eminger
9/28/2009

Simply wonderful served warm or cold with vanilla ice cream topping....or plain for the calorie minded.