Fresh peaches in a pre-cooked pie crust with a filling of lemon and orange juice, sweetened and thickened. Top with whipped cream. Filling can also double as cake filling.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (220 degrees C).

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  • In a medium bowl, stir together the flour, 1/2 teaspoon of sugar, and salt. Rub in shortening between your fingers, forming evenly small lumps no larger than peas. Stir in water until dough can form a ball. Knead briefly to pull it together, then let rest for a few minutes. Roll out the dough to a about a 12 inch circle. Fit into a 9 inch pie plate, and prick with a fork. Top with another pie plate, and flip over. This method works best with thinner metal pans than glass pans.

  • Bake the crust for 8 to 10 minutes in the preheated oven, or until golden. Cool, then flip back into the original pan. This process keeps the crust from sagging down into the pan without using pie weights.

  • Meanwhile, stir together the cornstarch and 1 cup of sugar in a saucepan. Stir in the orange juice, water and lemon juice. Warm over medium heat, stirring occasionally until thickened and clear. Remove from heat, and chill.

  • To assemble the pie, alternate layers of fresh sliced peaches with the chilled citrus sauce, beginning and ending with the sauce. Serve with whipped cream or ice cream.

Nutrition Facts

325.5 calories; 2 g protein; 51.3 g carbohydrates; 0 mg cholesterol; 151.6 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/19/2005
The pie crust should be baked on the outside of the pan and after baking place another pan over it and turn right side up. Gently lift the origianl pan off the crust and let cool. The crust will not shrink and will cover the pan. This was changed. Also chill before rolling out. Read More
(34)

Most helpful critical review

Rating: 3 stars
07/03/2006
taste is good a bit messy to serve...i have decided i like warm peach pie not cold Read More
(8)
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/19/2005
The pie crust should be baked on the outside of the pan and after baking place another pan over it and turn right side up. Gently lift the origianl pan off the crust and let cool. The crust will not shrink and will cover the pan. This was changed. Also chill before rolling out. Read More
(34)
Rating: 5 stars
07/19/2005
The pie crust should be baked on the outside of the pan and after baking place another pan over it and turn right side up. Gently lift the origianl pan off the crust and let cool. The crust will not shrink and will cover the pan. This was changed. Also chill before rolling out. Read More
(34)
Rating: 5 stars
11/17/2010
Thank You!!!! I'm chef for the Sisters of Charity of Leavenworth and made this (25 of them) and a couple of other desserts for a retirement celebration. They absolutely LOVED it!!! And if it pleases nuns (possibly the worlds harshest critics) you know it's very good! Thank you! Read More
(17)
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Rating: 5 stars
09/28/2009
Simply wonderful served warm or cold with vanilla ice cream topping....or plain for the calorie minded. Read More
(12)
Rating: 3 stars
07/03/2006
taste is good a bit messy to serve...i have decided i like warm peach pie not cold Read More
(8)
Rating: 4 stars
07/03/2012
This was delicious! The sauce is so summery and refreshing. I could practically drink it with a straw!! I did use a refrigerated pie crust but that didn't cause any problems. The only reason I gave it 4 stars is because it was very soupy and didn't sit up like I expect a pie to do. But it is 5 stars for flavor. Read More
(4)
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Rating: 4 stars
09/13/2015
I love this recipe! Cool peach pie is refreshing and sweet! Read More