Fresh Peach Pie

When peaches are in season, there's nothing better than this pie. The crunchy cinnamon topping complements the sweet and juicy peaches. Serve it warm with some vanilla ice milk.

Serves 8

Calories: 391.33

Fat: 12.43 grams

Saturated Fat: 2.77 grams

Cholesterol: 12.33 mg

Sodium: 203.54 mg

1 Graham Cracker Crust (page 258), baked and cooled

1 cup brown sugar, divided

2½ cups flour, divided

1 teaspoon cinnamon, divided

¼ teaspoon ginger

⅛ teaspoon salt

8 peaches, peeled and sliced

2 tablespoons lemon juice

3 tablespoons butter, melted

2 tablespoons peach nectar

  • Preheat oven to 400°F. In a medium bowl, combine ⅔ cup brown sugar, 1¾ cups flour, ½ teaspoon cinnamon, ginger, and salt, mixing well. Add peaches and lemon juice to the sugar-flour mixture, tossing gently.

  • Pour the peach mixture into pie crust. In a small bowl, combine ⅓ cup brown sugar, ¾ cup flour, and ½ teaspoon cinnamon; mix well. Add melted butter and peach nectar; work with fork until crumbs form. Sprinkle over peach mixture.

  • Bake for 10 minutes, then reduce the heat to 375°F and continue to bake until streusel topping is golden brown and peaches are tender when pierced with a fork, about 50 to 55 minutes. Cool on wire rack. Serve warm or at room temperature.

Fruit Pies

You can reduce the fat on many fruit pies, even those that use a full-fat rolled pie crust. Just omit the top crust, and use a streusel topping or sprinkle the top with coconut or nuts. You can also omit the crust altogether, and make a crumble or crisp instead, which is made with a fruit bottom and a streusel topping.

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