Recipe courtesy of South Side Soda Shop
Recipe courtesy of South Side Soda Shop
Episode:
Triple D Nation: All-American Eats
Fresh Peach Pie
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- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 55 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 970
- Total Fat
- 69 g
- Saturated Fat
- 42 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 2 g
- Sugar
- 66 g
- Protein
- 7 g
- Cholesterol
- 198 mg
- Sodium
- 161 mg
We love to use fresh peaches that we pick up at the local orchard, but your favorite canned peaches can be used in a pinch. Make sure to drain the canned juice, if using.
- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 55 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 970
- Total Fat
- 69 g
- Saturated Fat
- 42 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 2 g
- Sugar
- 66 g
- Protein
- 7 g
- Cholesterol
- 198 mg
- Sodium
- 161 mg
Ingredients
Crust:
Brown Sugar Pudding:
Peach Filling:
Whipped Cream:
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Directions
- For the crust: Use a food processor to grind the gingersnaps until smooth, then transfer to a bowl and slowly add the melted butter until the crumbs hold together. Gently press the gingersnap mixture into a pie pan and set aside.
- For the brown sugar pudding: In a saucepan, whisk the brown sugar with the flour until smooth, then whisk in the whipping cream. Cook over medium heat, stirring constantly, until the sauce thickens and begins to bubble. Remove from the heat and cool the pudding.
- For the peach filling: Use a food processor to puree 1 peach. Put the puree in a saucepan and whisk in the granulated sugar, cornstarch and cold water. Cook over medium heat, stirring constantly, until the filling thickens and begins to bubble. Remove from the heat and let cool to room temperature. Fold in the remaining peach slices.
- For the whipped cream: Whip the cream with the confectioners’ sugar and vanilla until it holds firm peaks.
- Spread a layer of the brown sugar pudding in the bottom of the pie crust. Spread a layer of the peach filling over the pudding layer. Top generously with the whipped cream and smooth the top.
