PEACH PIE FILLING
I have not tried this recipe. I got the recipe from USA Weekend magazine. You can find powder-fine potato starch or potato flour in the kosher or health food aisle. The recipe is by Pam Anderson. She useually has a pound of butter and a couple of shortening sticks in the freezer, which means she can start making a pie at a moment's notice.
Provided by internetnut
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place the peaches in a large colander.
- Sprinkle with 2 tablespoons sugar and let stand until almost 1/2 cup juice is released, about 30 minutes.
- Mix 3/4 cup sugar with potato starch and salt.
- Add to peaches, along with almond extract; toss to combine.
- Pour filling into crust. Add the filling to a pie shell and dot with butter.
- Top filling with another crust and bake the pie for 20 minutes. Remove from oven, brush with beaten egg white, sprinkle with 1 1/2 tablespoon sugar. Bake until golden brown, about 20 minutes longer.
- Bake until filling bubbles, 15-20 minutes longer. Cool on a wire rack, 2-3 hours.
Nutrition Facts : Calories 163.5, Fat 1.8, SaturatedFat 0.9, Cholesterol 3.8, Sodium 38.5, Carbohydrate 37.2, Fiber 2.1, Sugar 32.8, Protein 1.9
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