Home Made Peach Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Crust: 2 1/2 c Whole Wheat Flour 1.5 c Butter, unsalted 1/4 c Brown Sugar 2 Egg, freshFilling: 2 lbs fresh Peaches, sliced, peeled and pitted (about 4 large (2-3/4" dia) 1/4 teaspoon Nutmeg, ground 1/4 teaspoon Cinnamon, ground 1/2 c brown sugar 2 T flour (to thicken)
Mix up butter and sugar until smooth, add eggs (reserve 1 egg white to brush pie with later if you wish, I don't bother.) Mix well, fold in flour slowly, mixing and/or kneading until well mixed and of a good cookie dough-like consistency (about 2 - 2 1/2 cups of flour.) Wrap in waxed paper and put in fridge for about an hour to chill.
Cut, peel, core and slice peaches. Lay on paper towels and pat dry. Mix up other ingredients in a bowl, fold in peaches. Chill until dough is ready (or do this step right before you are ready to roll out the dough.)
Once dough is chilled:
Preheat oven to 350° F
Put 1/3 of dough between waxed paper sheets, roll out to about 1/8" thick, remove one sheet of waxed paper, place dough side down in bottom of an ungreased pie tin, centering it as well as possible and press it into sides, then remove other sheet of waxed paper, and pat dough down to eliminate air gaps in crust. Fill in any holes with scraps and press those down to stick and eliminate air gaps.
Pour in filling mix.
Roll out remaining dough to 1/8" thick, remove one wax sheet, lay dough side down over pie, centering it before you drop it. Peel off waxed paper, then pat crust down around edges and press firmly with fork tines or fingertips.
Brush with egg whites and sprinkle with brown sugar, if desired. Poke 6-8 slits in top to vent.
Bake for about 45-55 minutes or until edges are lightly browned and you can see that it's bubbling inside the vents.
Remove and cool on rack for about 2-3 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user SURFKITTY.
Cut, peel, core and slice peaches. Lay on paper towels and pat dry. Mix up other ingredients in a bowl, fold in peaches. Chill until dough is ready (or do this step right before you are ready to roll out the dough.)
Once dough is chilled:
Preheat oven to 350° F
Put 1/3 of dough between waxed paper sheets, roll out to about 1/8" thick, remove one sheet of waxed paper, place dough side down in bottom of an ungreased pie tin, centering it as well as possible and press it into sides, then remove other sheet of waxed paper, and pat dough down to eliminate air gaps in crust. Fill in any holes with scraps and press those down to stick and eliminate air gaps.
Pour in filling mix.
Roll out remaining dough to 1/8" thick, remove one wax sheet, lay dough side down over pie, centering it before you drop it. Peel off waxed paper, then pat crust down around edges and press firmly with fork tines or fingertips.
Brush with egg whites and sprinkle with brown sugar, if desired. Poke 6-8 slits in top to vent.
Bake for about 45-55 minutes or until edges are lightly browned and you can see that it's bubbling inside the vents.
Remove and cool on rack for about 2-3 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user SURFKITTY.
Nutritional Info Amount Per Serving
- Calories: 548.0
- Total Fat: 35.6 g
- Cholesterol: 142.5 mg
- Sodium: 28.0 mg
- Total Carbs: 62.3 g
- Dietary Fiber: 6.0 g
- Protein: 7.3 g
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