Fresh Peach Pie |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3/4 cup sugar | 2-1/2 tablespoons cornstarch | 1/2 teaspoon cinnamon |
| 6 cups sliced fresh peaches | 1 tablespoon fresh lemon juice | 1 tablespoon butter or margarine |
| pie crust for double-crust 9-inch pie | ||
| 1 | Preheat oven to 425 degrees F. Line pie pan with lower crust. Cut vents in upper crust and set aside. In a small bowl combine sugar, cornstarch and cinnamon. Slice peaches into a large bowl and toss with lemon juice. Add sugar mixture and toss again. Fill crust-lined pan. Dot with butter. Top with vented upper crust. Seal and flute edges. Bake 40 minutes or until crust is golden brown and fruit is tender. |