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Ingredients
-
2/3
cup sugar
-
1/3
cup Gold Medal™ All-Purpose Flour
-
1/4
teaspoon ground cinnamon
-
5
to 5 1/2 cups sliced peeled fresh peaches (5 to 6 medium)
-
1
teaspoon lemon juice
-
1
package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
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Make With
Gold Medal Flour
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-
Place cookie sheet on oven rack. Heat oven to 400°F.
-
In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
-
Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.
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310
Calories
10g
Total Fat
3g
Protein
52g
Total Carbohydrate
25g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 310
- Calories from Fat
- 90
- Total Fat
- 10g
- 16%
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 170mg
- 7%
- Potassium
- 190mg
- 5%
- Total Carbohydrate
- 52g
- 17%
- Dietary Fiber
- 1g
- 7%
- Sugars
- 25g
- Protein
- 3g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 6%
- 6%
- Calcium
- 0%
- 0%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/bMsm8aKIZUWRvNMt29Vmgw_webp_base.webp?v=0951276c\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/bMsm8aKIZUWRvNMt29Vmgw_webp_base.webp?v=0951276c\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/bMsm8aKIZUWRvNMt29Vmgw_webp_base.webp?v=0951276c\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"Peach Pie"},"contributor":{"label":"By","name":"Betty Crocker Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"May 6, 2021"}},"ingredientGroups":[{"ingredients":[{"quantity":"2/3","description":"cup sugar"},{"quantity":"1/3","description":"cup Gold Medal™ All-Purpose Flour"},{"quantity":"1/4","description":"teaspoon ground cinnamon"},{"quantity":"5","description":"to 5 1/2 cups sliced peeled fresh peaches (5 to 6 medium)"},{"quantity":"1","description":"teaspoon lemon juice"},{"quantity":"1","description":"package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)"}]}],"steps":[{"description":"Place cookie sheet on oven rack. Heat oven to 400°F."},{"description":"In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips."},{"description":"Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours."}],"tips":[{"title":"","description":"It’s not gilding the lily to serve this peach pie with bourbon-laced caramel drizzled on top—it’s called treating yourself! So go ahead and heat ¾ cup of your favorite caramel topping—just until warm. Then, stir in 1 tablespoon of bourbon. If caramel is not your thing, this pie tastes just as good with a scoop of vanilla ice cream or maybe a dollop of homemade whipped cream!","category":"Serving Suggestions/Menu"},{"title":"","description":"When fresh peaches are in season, we like to double down on making every peach recipe we can get our hands on. Peach pie, cobbler, dump cakes, pie bars—we can’t get enough. This peach pie recipe gets a quick start thanks to Pillsbury™ Pie Crusts, but if you’d like to try your hand on making \u003ca href=\u0022https://www.bettycrocker.com/recipes/perfect-baked-pie-crust/96cdaac0-54c1-4ea4-9088-0af3ff628e3d\u0022\u003epie crust from scratch\u003c/a\u003e, it’s actually shockingly doable and worth trying if you don’t want to run to the store for premade pie dough. You probably have all the ingredients for homemade pie crust already in your pantry! Once you find a foolproof pie crust that works every time, you can use the recipe for any \u003ca href=\u0022https://www.tablespoon.com/courses/dessert/pie/fruit-pie\u0022target=\u0022_blank\u0022\u003efruit pie\u003c/a\u003e.","category":"Editorial"},{"title":"","description":"Stone fruits, like peaches, should always be free of bruises and soft or shriveled spots. Avoid fruits that are excessively hard or green. Pick peaches that are intensely aromatic and give to gentle pressure—store ripe peaches in the refrigerator for 3 to 5 days.","category":"Recipe/Ingredient Facts"},{"title":"","description":"Fuzzy-skinned peaches come in many varieties ranging from light pink/creamy white to red-shaded yellow. The flesh ranges from pink-tinged white to yellow-gold. 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