click to rate
0 votos | 935 views
Raciónes: 10

Ingredientes

Cost per serving $0.17 view details
  • 1 x no-roll pie shell (see recipe)
  •     topping
  • 1/2 c. butter
  • 1/2 c. light brown sugar
  • 1 1/4 c. all-purpose flour
  •     filling
  • 2 1/2 lb ripe freestone peaches
  • 1/4 c. sugar
  • 1 Tbsp. flour
  • 1/4 tsp nutmeg
  • 1 tsp finely grated lemon zest

Direcciones

  1. PREPARE AND Chill pie shell. For the crumb topping: Heat butter and stir in brown sugar proportionately. Stir in flour, then allow to rest 5 min. Break up into large crumbs using fingertips. Preheat oven to 350F. Set a rack in the lowest level of the oven. Cut a cross in the blossom end of each peach and plunge them a couple at a time into a pan of boiling water for about 30 seconds. Remove to a bowl of cool water and slip off skins. If peaches are ripe, skins will slip off easily. If not, touch up with a paring knife. Halve and pit peaches, then cut each half in 5 or possibly 6 wedges. Place peaches in a bowl and sprinkle with remaining filling ingredients, toss well to coat and pour into pie shell. Sprinkle crumbs proportionately over filling and bake about 30-to-40 min, till filling is bubbling and crumbs appear well colored. Cold on a rack and serve lukewarm or possibly at room temperature.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 43g
Recipe makes 10 servings
Calories 202  
Calories from Fat 83 41%
Total Fat 9.48g 12%
Saturated Fat 5.96g 24%
Trans Fat 0.0g  
Cholesterol 24mg 8%
Sodium 69mg 3%
Potassium 35mg 1%
Total Carbs 28.05g 7%
Dietary Fiber 0.5g 2%
Sugars 15.43g 10%
Protein 1.81g 3%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment