Self-Crust Peach Pie
A delicious homemade peach pie with a self-made topping, featuring sweet peaches and a tender crust, perfect for summer gatherings and dessert lovers alike.
Ingredients
Instructions
- Fill the unbaked pie shell with sliced peaches.
- Cream together sugar and margarine until smooth.
- Add self-rising flour, beaten egg, and vanilla flavoring to the mixture.
- Spread this mixture evenly over the sliced peaches in the pie shell.
- Bake at 350°F (175°C) for 45 to 50 minutes or until the top is golden and brown.
Tips & Substitutions
For the best flavor, use ripe but firm peaches. If you don't have self-rising flour, you can substitute it with all-purpose flour and add 1/2 teaspoon of baking powder and a pinch of salt. Make sure to let the pie cool before slicing for cleaner cuts. To enhance sweetness, consider adding a sprinkle of cinnamon to the peach layer, reminiscent of flavors in Virginia Apple Cake.
Serving Suggestions
Serve this delightful peach pie with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It makes a wonderful dessert after a summer barbecue or pairs beautifully with lighter dishes like Broccoli-Bean Casserole. A sprinkle of chopped nuts on top can add a nice crunch.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Alternatively, you can enjoy it cold straight from the fridge for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Self-Crust Peach Pie contains roughly 315 calories, with 5g protein, 56g carbohydrates, and 8g fat. It is a good source of vitamin C (12% of the Daily Value) and protein (10% 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! Just make sure to thaw and drain them well before slicing. This will prevent excess moisture from making the pie soggy. If using frozen, consider adding a tablespoon of cornstarch to help thicken the filling.
What can I substitute for margarine?
If you prefer not to use margarine, you can substitute it with unsalted butter for a richer flavor. Alternatively, coconut oil can be used for a dairy-free option, although it may impart a slight coconut taste to the pie.
How do I know when the pie is done baking?
The pie is done when the top is golden brown and the filling is bubbly. You can check by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If the top is browning too quickly, cover it loosely with aluminum foil.
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).