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Peach Pie Recipe
|Sliced peaches/Canned sliced peaches||6 Cup (96 tbs)|
|Sugar||1 Cup (16 tbs)|
|Rye flour||1⁄4 Cup (4 tbs)|
|9 inch double crust pie pastry||1|
Serving size: Complete recipe
Calories 1788 Calories from Fat 269
% Daily Value*
Total Fat 30 g46.1%
Saturated Fat 11.5 g57.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 23.6 mg1%
Total Carbohydrates 388 g129.2%
Dietary Fiber 27.7 g110.8%
Sugars 297.5 g
Protein 17 g33.7%
Vitamin A 67.5% Vitamin C 1880.4%
Calcium 6.6% Iron 11.6%
*Based on a 2000 Calorie diet
Pour into a pastry lined pie pan.
Cover with top crust which has been slit to allow steam to escape.
Seal and flute edges.
Fit a piece of aluminum foil around the edge to prevent excess browning.
Remove during the last 15 minutes of baking.
Bake in a 425°F.
Oven for 45 to 50 minutes.
Note: For a flavor variation, omit the cinnamon and add 1/4 teaspoon nutmeg and 1/4 teaspoon almond flavoring.
Sliced apples may be used instead of the peaches.