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Peach And Pecan Pie Recipe
|Sifted flour||1 Cup (16 tbs) (Crust)|
|Baking powder||1⁄4 Teaspoon (Crust)|
|Butter||1⁄3 Cup (5.33 tbs) (Crust)|
|Ice water||3 Tablespoon (Crust)|
|Sugar||1 Cup (16 tbs) (Filling)|
|Flour||3 Tablespoon (Filling)|
|Orange juice||3 Tablespoon (Filling)|
|Salt||To Taste (Filling)|
|Cornflour||2 Tablespoon (Filling)|
|Cold water||1⁄2 Cup (8 tbs) (Filling)|
|Sliced peaches||2 Cup (32 tbs) (Filling)|
|Butter||1 Tablespoon (Filling)|
|Grated orange rind||1 Tablespoon (Filling)|
|Chopped pecan||1⁄4 Cup (4 tbs) (Filling)|
Serving size: Complete recipe
Calories 2497 Calories from Fat 828
% Daily Value*
Total Fat 95 g146.6%
Saturated Fat 48.3 g241.4%
Trans Fat 0 g
Cholesterol 193.5 mg64.5%
Sodium 765.1 mg31.9%
Total Carbohydrates 399 g133%
Dietary Fiber 13.8 g55%
Sugars 225.4 g
Protein 24 g47.6%
Vitamin A 70.7% Vitamin C 698.7%
Calcium 19.6% Iron 50.8%
*Based on a 2000 Calorie diet
Cut in butter with a fork or pastry blender until the size of peas.
Add ice water, a little at a time, mixing only enough to hold ingredients together.
Roll out about 1/8th" thick.
Line a 9" glass oven dish.
Filling: Mix together: sugar, 3 tblspns, flour, corn- starch, salt, cold water, orange juice and butter.
Cook for about 15 minutes, or until mixture thickens, stirring all the time.
Remove from heat and stir in the grated orange rind, pecans and sliced peaches.
Pour filling into unbaked pastry shell and bake at 375° F for about 40 minutes, or until done.
Serve with whipped cream.