Ripe Peach Pie
Yield
servingsPrep
20 minCook
10 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
peaches
ripe, unpeeled, washed, and dried |
|
| 2 | teaspoons |
lemon juice
fresh |
|
| ⅔ | cup |
apricot preserves (jam)
|
*
|
| 1 | x |
heavy whipping cream
unsweetened , very lightly whipped |
*
|
| 1 | each |
graham cracker pie crust
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
peaches
ripe, unpeeled, washed, and dried |
|
| 1E+1 | ml |
lemon juice
fresh |
|
| 158 | ml |
apricot preserves (jam)
|
*
|
| 1 | x |
heavy whipping cream
unsweetened , very lightly whipped |
*
|
| 1 | each |
graham cracker pie crust
|
*
|
Directions
Cut the peaches into ½ inch thick wedges and toss in the lemon juice.
Arrange peach slices, with the skin side up, deeply overlapping and nearly standing upright, in a swirl pattern in the crust.
Heat jam over low heat just to melt; strain and spoon over the peaches, making sure all are coated.
Serve at once. Pass the whipped cream.
