Directions:
- 1. Prepare crust (see Classic Crisco Pie Crust recipe) and press bottom crust into 10-inch pie plate. Do not bake.
- 2. Heat oven to 400ºF.
- Filling:
- 1. Drain peaches, reserving 3 tablespoons syrup; set aside. Cut peaches into chunks. Place in a large mixing bowl.
- 2. In a small bowl combine cornstarch and 3 tablespoons sugar; add reserved peach syrup, remaining sugar, eggs and buttermilk. Mix well.
- 3. Stir in melted butter and vanilla extract; pour mixture over peaches. Stir until peaches are coated.
- 4. Pour filling into unbaked pie crust. Moisten pastry edge with water. Cover pie with top crust. Cut slits or designs in top crust to allow steam to escape.
- Glaze:
- 1. Brush crust with melted butter. Sprinkle with sugar.
- 2. Bake 30-40 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1868.01 Kcal (7821 kJ) | ||
| Calories from fat | 1175.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 130.56g | 201% | |
|---|---|---|---|
| Cholesterol | 805.02mg | 268% | |
| Sodium | 292.88mg | 12% | |
| Potassium | 334.7mg | 7% | |
| Total Carbs | 149.83g | 50% | |
| Sugars | 122.19g | 489% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 24.76g | 50% | |
| Vitamin A | 1.4mg | 47% | |
| Iron | 2.6mg | 15% | |
| Calcium | 203.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 354.97 Kcal (1486 kJ) | ||
| Calories from fat | 223.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.81g | 201% | |
|---|---|---|---|
| Cholesterol | 152.98mg | 268% | |
| Sodium | 55.66mg | 12% | |
| Potassium | 63.6mg | 7% | |
| Total Carbs | 28.47g | 50% | |
| Sugars | 23.22g | 489% | |
| Dietary Fiber | 0.12g | 2% | |
| Protein | 4.7g | 50% | |
| Vitamin A | 0.3mg | 47% | |
| Iron | 0.5mg | 15% | |
| Calcium | 38.6mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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