Southern Peach Pie

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

  • 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
  • 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.
  • 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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