Open-Faced Peach Pie
A delightful open-faced peach pie featuring fresh peaches topped with a sweet, cinnamon-spiced filling, perfect for summer gatherings and fruit lovers alike.
Ingredients
Instructions
- Lay peeled and halved peaches in the pie crust, cut side up.
- Mix salt, flour, and sugar together in a bowl.
- Cut in margarine until the mixture resembles coarse crumbs.
- Add boiling water and almond flavoring to the mixture and stir well.
- Pour the mixture evenly over the peaches.
- Sprinkle cinnamon over the top.
- Bake at 450°F for 10 minutes.
- Reduce temperature to 350°F and bake for an additional 30 to 40 minutes until golden and bubbling.
Tips & Substitutions
For a thicker topping, consider adding an extra tablespoon of flour. If fresh peaches are not available, canned or frozen peaches can work in a pinch; just be sure to adjust the sugar accordingly. For a twist, try adding a bit of nutmeg along with the cinnamon. A dash of vanilla extract can also enhance the flavor.
Serving Suggestions
Serve the open-faced peach pie warm or at room temperature, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It pairs beautifully with Rosemary Punch, making it a delightful dessert for summer gatherings or family dinners.
Storage & Reheating
After the pie has cooled, cover it with plastic wrap or aluminum foil and store it in the refrigerator for up to three days. To reheat, place individual slices in the microwave for 30-45 seconds or warm the entire pie in a 350°F oven for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Open-Faced Peach Pie contains roughly 657 calories, with 10g protein, 83g carbohydrates, and 34g fat. It is an excellent source of vitamin C (47% of the Daily Value), dietary fiber (26% of the Daily Value), and iron (22% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 605mg per serving (26% 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 other fruits instead of peaches?
Absolutely! This recipe is versatile; you can substitute peaches with other fruits like nectarines, plums, or even berries. Just keep in mind that different fruits have varying sweetness, so adjust the sugar as needed.
Is it necessary to peel the peaches?
Peeling the peaches is recommended for the best texture and flavor, but if you're short on time, you can leave the skins on. Just be sure to wash them thoroughly. The skins will soften during baking.
What type of pie crust should I use?
A traditional pie crust works best, but you can also use a pre-made crust or a graham cracker crust for a quick alternative. For a gluten-free version, consider using a gluten-free pie crust available at most grocery stores.
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).