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Mama Thornton's Peach Pie (Anne Thornton) Recipe

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Mama Thornton's Peach Pie (Anne Thornton)
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Ingredients
16
Count
Nutrition
4480
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Cook's Note: You can increase the amount of sugar to 1 1/4 cups, depending upon the sweetness of the peaches. Peak summer peaches will only need 1 cup.
  2. For the crust: In a food processor, combine the flour, sugar, salt and cold butter.
  3. Pulse the processor until the mixture resembles fine sand. Remove the lid and add the ice water to the mixture. Run the processor just until the mixture rolls itself into a little ball. If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together. Gather the dough into a ball. With a bench scraper or knife, divide the mixture evenly in half. Shape each half into a disk. Wrap each disk in plastic wrap and chill at least 30 minutes. At this point you can keep the wrapped dough in the refrigerator for a few days or freeze for later use.
  4. Preheat the oven to 450 degrees F.
  5. Flour your rolling pin and roll out 1 pie crust to about a 12-inch round and drape over a 9 1/2-inch fluted pie plate. Roll out the other pie crust to about a 10-inch round, and cut this into 1-inch strips with a fluted pizza cutter.
  6. For the filling: Peel and cut the peaches into 1/4-inch thick slices (you should have about 7 cups) and toss with the lemon juice and almond extract in a large bowl. Whisk the flour, sugar, cinnamon, nutmeg and salt in another bowl, making sure there are no lumps. Stir the flour mixture into the peaches and mix well. Pour the peaches into the pie crust. Scatter with the pieces of butter. Top with the lattice strips. Brush away any flour underneath the lattice to make sure it seals well. Crimp the edges to seal. Beat the egg with 1 teaspoon water and brush the lattice and edges with the egg wash.
  7. Pop in the oven and bake for 10 minutes, and then lower the heat to 350 degrees F and bake until the crust gets brown, about 50 minutes more. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking. Cool about 30 minutes before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4480.12 Kcal (18757 kJ)
Calories from fat 2031.59 Kcal
% Daily Value*
Total Fat 225.73g 347%
Cholesterol 742.35mg 247%
Sodium 1883.6mg 78%
Potassium 3572.08mg 76%
Total Carbs 573.21g 191%
Sugars 256.9g 1028%
Dietary Fiber 44.03g 176%
Protein 61.74g 123%
Vitamin C 136.4mg 227%
Vitamin A 2.7mg 90%
Iron 5.8mg 32%
Calcium 340.1mg 34%
Amount Per 100 g
Calories 183.39 Kcal (768 kJ)
Calories from fat 83.16 Kcal
% Daily Value*
Total Fat 9.24g 347%
Cholesterol 30.39mg 247%
Sodium 77.11mg 78%
Potassium 146.22mg 76%
Total Carbs 23.46g 191%
Sugars 10.52g 1028%
Dietary Fiber 1.8g 176%
Protein 2.53g 123%
Vitamin C 5.6mg 227%
Vitamin A 0.1mg 90%
Iron 0.2mg 32%
Calcium 13.9mg 34%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 107.6
    Points
  • 122
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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