Winter Peach Pie
A warm, fruity winter dessert featuring sweet canned peaches in a flaky crust, topped with a cinnamon-spiced filling that’s perfect for cozy gatherings.
Ingredients
Instructions
- Fill the unbaked pie crust shell with sliced peaches.
- Cream together sugar, flour, butter, and lemon juice.
- Add the egg, cinnamon, and the juice drained from the peaches to the creamed mixture.
- Pour the filling over the peaches in the pie shell.
- Bake for 10 minutes at 475°F, then reduce temperature to 325°F and bake for an additional 50 minutes.
Tips & Substitutions
For a thicker filling, consider adding an extra tablespoon of flour. If you prefer a sweeter pie, use ripe, fresh peaches instead of canned ones. You can also substitute the butter with coconut oil for a dairy-free option. To enhance the flavor, add a pinch of nutmeg along with the cinnamon. For a unique twist, try pairing this pie with a dollop of Lemon Sour Cream Frosting.
Serving Suggestions
Serve this Winter Peach Pie warm or at room temperature, ideally with a scoop of vanilla ice cream or whipped cream on top. It pairs beautifully with a side of fresh fruit or a light salad, such as Waldorf Astor Cake, for a delightful contrast. Enjoy it as a comforting dessert after a hearty winter meal.
Storage & Reheating
To store leftovers, cover the pie with plastic wrap or aluminum foil and refrigerate for up to 3 days. Reheat individual slices in the microwave for about 30-40 seconds, or warm the entire pie in a preheated oven at 350°F for 15-20 minutes, ensuring the crust stays crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Winter Peach Pie contains roughly 671 calories, with 11g protein, 129g carbohydrates, and 14g fat. It is an excellent source of vitamin C (37% of the Daily Value), calcium (25% of the Daily Value), and protein (22% of the Daily Value), and a good source of potassium and iron. It also contributes 4g of dietary fiber toward your daily target.
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 fresh peaches instead of canned?
Yes, fresh peaches can be used! You'll need about 5-6 medium peaches, peeled and sliced. Be sure to adjust the sugar according to the sweetness of the fresh fruit, as canned peaches are often sweeter.
How can I prevent the pie crust from getting soggy?
To prevent a soggy crust, pre-bake the pie shell for about 5-7 minutes before adding the filling. You can also brush the crust with a beaten egg before filling, which forms a barrier that helps keep it crisp.
What variations can I try with this pie?
You can experiment by adding other fruits like blueberries or raspberries for a mixed fruit pie. Additionally, incorporating a teaspoon of vanilla extract into the filling can enhance the flavors. Don't hesitate to try different spices, such as ginger or allspice, for a unique flavor profile.
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).