Peach Pie - Baked Pie Shell
Juicy peach filling with a hint of sweetness and cornstarch thickening, nestled in a baked pie shell—perfect for summer dessert lovers and fruit enthusiasts.
Ingredients
Instructions
- Place all ingredients in a pan and cook on stove top until thick and clear.
- Cool the peach filling.
- Place the cooled filling in a pie shell.
- Refrigerate before serving.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the peach filling. If you don’t have cornstarch, you can substitute it with flour, though the texture might be slightly different. Ensure the peaches are ripe for optimal sweetness. If you're making your own pie shell, use a buttery crust for added flavor, which pairs beautifully with this peach filling.
Serving Suggestions
Serve the peach pie chilled or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream on top for added indulgence. It pairs nicely with a light summer salad or a glass of sweet tea. For a unique twist, try serving it alongside a drizzle of Bill'S Barbecue Sauce for a sweet-savory combination.
Storage & Reheating
Store leftover peach pie in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. This will help maintain the crust's texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Peach Pie - Baked Pie Shell contains roughly 1305 calories, with 1g protein, 14g carbohydrates, and 141g fat. Note that it is relatively high in sodium, at 1147mg per serving (50% 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 before cooking to avoid excess liquid in the filling. This will help achieve the desired thickness and prevent a soggy pie.
How do I know when the filling is thick enough?
The filling should be thick and slightly glossy when cooked. It should coat the back of a spoon without running off easily. If it's still too runny, continue cooking for a few more minutes while stirring constantly.
What can I do if my pie crust is too soggy?
To prevent a soggy crust, consider pre-baking the pie shell for about 10 minutes before adding the filling. This will help create a barrier that keeps the crust crispy. Additionally, ensure the peach filling is cooled before placing it in the shell.
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).