1 hr 15 mins
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.
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Units: US | Metric
- 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 starch or 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
- 1Place the peaches in a large colander.
- 2Sprinkle with 2 tablespoons sugar and let stand until almost 1/2 cup juice is released, about 30 minutes.
- 3Mix 3/4 cup sugar with potato starch and salt.
- 4Add to peaches, along with almond extract; toss to combine.
- 5Pour filling into crust. Add the filling to a pie shell and dot with butter.
- 6Top 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.
- 7Bake until filling bubbles, 15-20 minutes longer. Cool on a wire rack, 2-3 hours.
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Nutritional Facts for Peach Pie Filling
Serving Size: 1 (147 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 163.5
- Calories from Fat 16
- Total Fat 1.7 g
- Saturated Fat 0.9 g
- Cholesterol 3.8 mg
- Sodium 38.5 mg
- Total Carbohydrate 37.2 g
- Dietary Fiber 2.1 g
- Sugars 32.7 g
- Protein 1.8 g