Usa Weekend Magazine Archives Food

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PEACH PIE FILLING



Peach Pie Filling image

I have not tried this recipe. I got the recipe from USA Weekend magazine. You can find powder-fine potato starch or potato flour in the kosher or health food aisle. The recipe is by Pam Anderson. She useually has a pound of butter and a couple of shortening sticks in the freezer, which means she can start making a pie at a moment's notice.

Provided by internetnut

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 8

6 cups peeled and sliced ripe fresh peaches (about 6 large or 11 medium, totaling 3 pounds)
3/4 cup granulated sugar, plus
2 tablespoons granulated sugar (plus additional 1 1/2 tbl for finishing crust)
3 tablespoons potato flour or 3 tablespoons arrowroot
1 pinch salt
1/2 teaspoon almond extract
1 tablespoon butter, cut into small pieces
1 egg white, beaten

Steps:

  • Place the peaches in a large colander.
  • Sprinkle with 2 tablespoons sugar and let stand until almost 1/2 cup juice is released, about 30 minutes.
  • Mix 3/4 cup sugar with potato starch and salt.
  • Add to peaches, along with almond extract; toss to combine.
  • Pour filling into crust. Add the filling to a pie shell and dot with butter.
  • Top filling with another crust and bake the pie for 20 minutes. Remove from oven, brush with beaten egg white, sprinkle with 1 1/2 tablespoon sugar. Bake until golden brown, about 20 minutes longer.
  • Bake until filling bubbles, 15-20 minutes longer. Cool on a wire rack, 2-3 hours.

Nutrition Facts : Calories 163.5, Fat 1.8, SaturatedFat 0.9, Cholesterol 3.8, Sodium 38.5, Carbohydrate 37.2, Fiber 2.1, Sugar 32.8, Protein 1.9

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