Ingredientes para Creamy Open Faced Peach Pie
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Cómo preparar Creamy Open Faced Peach Pie
- Line a 9 or 10-inch deep-dish pie plate with your favorite prepared pie crust.
- Brush the bottom and sides of the pastry with 1 large egg, beaten.
- In a large bowl, gently toss 6 cups sliced ripe peaches with 1 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg.
- Arrange the peach slices evenly over the pie crust.
- In a separate bowl, cream together 1/2 cup (1 stick) unsalted butter and 3/4 cup granulated sugar using an electric mixer until light and fluffy.
- Beat in 1 large egg and 1/4 cup all-purpose flour until just combined. Do not overmix.
- Spread the creamy mixture evenly over the top of the peaches.
- Place the pie plate on a large baking sheet (to catch any drips).
- Place the baking sheet on the bottom rack of your preheated oven.
- Bake at 375°F (190°C) for 75 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool completely at room temperature for at least 30 minutes before slicing and serving. Enjoy warm with a scoop of vanilla ice cream!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
112g
Fat
35g
Carbs
14g