Wesleyan Peach Pie
Wesleyan Peach Pie offers a luscious combination of sweet peaches and buttery topping, perfect for summer gatherings and dessert lovers seeking a comforting, fruit-forward treat.
Ingredients
Instructions
- Melt the butter.
- Add flour, sugar, salt, vanilla, and egg to the melted butter.
- Mix well until smooth.
- Place 6 peeled peach halves, cut side down, in an unbaked pie shell.
- Pour the mixture over the peaches.
- Bake at 325°F for 1 hour and 10 minutes.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you prefer a gluten-free version, substitute the flour with a 1:1 gluten-free flour blend. Ensure the peaches are ripe for optimal sweetness; frozen peaches can also be used in a pinch, but thaw and drain excess moisture. Serve with a scoop of vanilla ice cream for an indulgent treat.
Serving Suggestions
This Wesleyan Peach Pie is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more refreshing touch, serve with a side of fresh berries or a light salad. A chilled glass of sweet iced tea or a Vermont Cooler Float complements the dessert perfectly.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container to maintain freshness. It can last 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 to enjoy a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Wesleyan Peach Pie contains roughly 187 calories, with 1g protein, 19g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 1203mg per serving (52% 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
What can I do if I don't have fresh peaches?
If fresh peaches aren’t available, you can use canned peaches or frozen ones. For canned peaches, drain them well to remove excess syrup. If using frozen peaches, thaw and pat them dry before placing them in the pie shell to avoid excess moisture.
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).