Peach Or Cherry Pie
Ingredients
- Fruit and Pastry
- 1 pound sliced peaches, frozen or fresh (never canned), or canned, unsweetened sour cherries ⓘ
- 1 or 2 pastry sheets, round or oblong, homemade or store-bought ⓘ
- Filling
- 1 cup Either white sugar or Splenda, dissolved in 1 cup water ⓘ
- 2 tablespoons Butter ⓘ
- 2 tablespoons Cornstarch ⓘ
- 1/2 teaspoon Cinnamon ⓘ
Instructions
- Prepare a top and bottom pastry for the pan you want to bake it in, round or oblong, or if you only want to use one, you can still make a galette in a pie plate or on a baking sheet. Rustic is beautiful, too!
- Thaw the fruit if it has been frozen.
- Dissolve the sugar or Splenda in 1 cup of water, and add the cornstarch. Bring to a low, gentle boil. When thickened, add the cinnamon and butter. Stir until butter is melted. Remove from heat.
- Place pastry in a pan. Place fruit into the bottom pastry and cover with the filling. For a galette, pull the pastry up and over the fruit, enclosing it, but with an open center. Bake. For a two-crust pie, top with the second pastry sheet, trim and crimp the edges, and make slits in center or cut out a small decorative shape. Bake at 450F until the pastry is golden and the filling bubbles. Cool and serve. You can increase the amounts of all, and bake in a 9 x 13 pan, or use a standard pie plate, or a couple of 6 inch pie plates or even half-pint canning jars.
Nutrition & Diet Analysis (per serving)
667
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).