Peach Pie – a delicious recipe with peaches, sugar, cornstarch, salt, water, shell. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Dip peaches in hot water and skin them.
2
Cover peaches in cold water to keep from turning brown.
3
If fresh peaches are not available, two 15 ounce cans of canned (and drained) sliced peaches may be used.
4
Crush a few peaches at a time to make one cup of crushed peaches.
5
Remaining peaches will be sliced directly into the pie crust.
6
Make a sauce by combining the sugar, cornstarch, salt, water and one cup crushed peaches.
7
Mix together and cook until thickened.
8
Cool.
9
Arrange remaining sliced peaches in a nice pattern into the baked pie shell.
10
Carefully pour cooled sauce over the sliced peaches.
11
Serve with whipped cream or ice cream.
236
kcal
Calories
60
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 large ripe peaches or (15 ounce) cans sliced peaches, 1 cup sugar, 3 tablespoons cornstarch, 1/4 teaspoon salt, and more.
Yes, Peach Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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