Open Face Peach Pie
A crispy open-face peach pie crust that pairs perfectly with fresh peaches and is ideal for a quick, delightful summer dessert or snack.
Ingredients
Instructions
- Combine flour, baking powder, salt, and sugar in a bowl.
- Cut in butter until the mixture resembles coarse crumbs.
- Pat the mixture evenly on the bottom and sides of a 10-inch pie plate.
- Brush the bottom with beaten egg white.
- Chill the crust while preparing the filling.
Tips & Substitutions
For a flakier crust, ensure your butter is chilled before cutting it into the flour mixture. You can substitute half of the butter with vegetable oil for a lighter texture. If you want to add sweetness, consider mixing in a tablespoon of honey with the filling. This open face peach pie pairs wonderfully with a scoop of vanilla ice cream to balance the tartness of the peaches.
Serving Suggestions
Serve the open face peach pie warm, topped with whipped cream or a scoop of vanilla ice cream. It also pairs nicely with a side of fresh berries or a light salad for a refreshing contrast. For a delightful twist, serve alongside a slice of Nancy Thurmond'S Blackberry Cobbler for a fruit-filled dessert spread.
Storage & Reheating
Store any leftover peach pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 20-30 seconds or warm the entire pie in a preheated oven at 350°F for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Open Face Peach Pie contains roughly 355 calories, with 13g protein, 7g carbohydrates, and 30g fat. It is an excellent source of protein (26% of the Daily Value). Note that it is relatively high in sodium, at 1969mg per serving (86% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen peaches for this recipe?
Yes, you can use frozen peaches, but be sure to thaw and drain them well to avoid excess moisture in the pie. This will help maintain the crust's texture and prevent it from becoming soggy.
What can I use if I don't have egg whites?
If you don't have egg whites, a mixture of 1 tablespoon of cornstarch and 2 tablespoons of water can work as a binding agent for brushing the crust. This will help create a golden finish without using eggs.
How do I know when the pie is done?
The pie is done when the crust is golden brown and the filling is bubbly. Keep an eye on it during the last few minutes of baking to ensure it doesn't over-brown.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).