Southern Peach Pie

Fresh peaches never tasted better! An old-fashioned favorite is even better with a lusciously easy berry sauce.

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11 reviews.
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  • prep time 30 min
  • total time 3 hr 0 min
  • ingredients 11
  • servings 8
 

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

5 1/2
to 6 cups sliced peeled peaches (8 to 9 medium)
1
tablespoon lemon juice
1
cup sugar
1/4
cup cornstarch
1/4
teaspoon ground nutmeg
1/4
teaspoon salt

Sauce

1/4
cup sugar
1
tablespoon cornstarch
1
bag (12 oz) frozen whole raspberries or blackberries, thawed, drained and liquid reserved
1/2
teaspoon almond extract

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • 2 In large bowl, gently mix peaches and lemon juice to coat. Gently stir in all remaining Filling ingredients. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  • 3 Bake 35 to 45 minutes or until golden brown. After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.
  • 4 Meanwhile, in 2-quart saucepan, mix 1/4 cup sugar and 1 tablespoon cornstarch. If necessary, add water to reserved raspberry liquid to measure 1/2 cup. Gradually stir liquid into sugar mixture. Cook, stirring contantly, over medium heat until mixture boils and thickens. Gently fold in raspberries; stir in almond extract. Cool completely, about 1 hour.
  • 5 To serve, cut pie into wedges; place on individual dessert plates. Spoon sauce over pie.
  • 1 Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • 2 In large bowl, gently mix peaches and lemon juice to coat. Gently stir in all remaining Filling ingredients. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  • 3 Bake 35 to 45 minutes or until golden brown. After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.
  • 4 Meanwhile, in 2-quart saucepan, mix 1/4 cup sugar and 1 tablespoon cornstarch. If necessary, add water to reserved raspberry liquid to measure 1/2 cup. Gradually stir liquid into sugar mixture. Cook, stirring contantly, over medium heat until mixture boils and thickens. Gently fold in raspberries; stir in almond extract. Cool completely, about 1 hour.
  • 5 To serve, cut pie into wedges; place on individual dessert plates. Spoon sauce over pie.

EXPERT TIPS

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Expert Tips

For easier peeling, submerge peaches in boiling water for about 30 seconds; remove with a slotted spoon and transfer to ice water — skins will slide off.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
110),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
330mg
330%;
Total Carbohydrate
75g
75%
(Dietary Fiber
4g
4%
  Sugars
42g
42%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
15%;
Calcium
0%;
Iron
4%;
Exchanges:
1 1/2 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.
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