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Peach Blossom Pie Recipe
|9 inch double crust pie pastry||1|
|Sugar||1⁄2 Cup (8 tbs)|
|Canned peach slices||40 Ounce, drained, reserve 1/4 cup syrup (1 Can Of 29 Ounce Plus 1 Can Of 11 Ounce)|
|Red cinnamon candies||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2281 Calories from Fat 383
% Daily Value*
Total Fat 43 g66.2%
Saturated Fat 19.2 g96%
Trans Fat 0 g
Cholesterol 32.3 mg
Sodium 118.3 mg4.9%
Total Carbohydrates 488 g162.7%
Dietary Fiber 31.1 g124.3%
Sugars 381.3 g
Protein 13 g25.4%
Vitamin A 180.8% Vitamin C 52.9%
Calcium 3.9% Iron 17.9%
*Based on a 2000 Calorie diet
Mix sugar, cornstarch and reserved peach syrup in saucepan.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Pour hot syrup over peach slices.
Add cinnamon candies; mix lightly.
Turn into pastry-lined pie pan.
Dot with butter.
Cover with top crust, which has slits cut in it; seal and flute.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake until crust is golden brown and juice begins to bubble through slits in crust, 40 to 45 minutes.