Georgia Peach Pie
8 to 10 servings
- Double Crust Classic Crisco Pie Crust
- 1 (29 oz.) can yellow cling peaches heavy syrup, 3 tablespoons liquid reserved
- 3 tablespoons cornstarch
- 1 cup sugar, divided
- 3 large eggs
- 1/3 cup buttermilk
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
PREPARE recipe for double crust pie, using a 10-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Do not bake.
HEAT oven to 400ºF.
DRAIN peaches, reserving 3 tablespoons syrup; set aside. Cut peaches into chunks. Place in large bowl.
COMBINE cornstarch and 3 tablespoons sugar in small bowl; add reserved peach syrup, remaining sugar, eggs and buttermilk. Mix well.
STIR in melted butter and vanilla; pour mixture over peaches. Stir until peaches are coated. Pour filling into unbaked pie crust. Moisten pastry edge with water.
ROLL out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits or design in top crust or prick with fork to vent steam.
BRUSH crust with melted butter. Sprinkle with sugar.
BAKE 30 to 40 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1 slice, 1/8 of pie), Calories 630 (Calories from Fat 310), Total Fat 35g (Saturated Fat 14g, Trans Fat 0g), Cholesterol 120mg, Sodium 440mg, Total Carbohydrate 73g (Dietary Fiber 2g, Sugars 45g), Protein 7g; Percent Daily Value*: Vitamin A 20%, Vitamin C 6%, Calcium 4%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.