Quick Peach Pie

Votes: 2

Time: 45 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 244, total fat 6 G., saturated fats 2 G., proteins 3 G., carbohydrates 47 G., fiber 3 G., cholesterol 3 mg, sodium 88 mg, sugar 33 G.

Keep a bag of sliced peaches in the freezer, and you can make a peach pie anytime. Keep in mind, though, that store-bought frozen peaches aren't as sweet because they're picked slightly underripe. To enhance the flavor of the pie and make it truly summery, add a little peach jam to the filling. And to save time on pie dough, use store-bought sugar cookie dough.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

170 g chilled sugar cookie dough (about 3/4 cup)
3 x 280g bags frozen peaches, thawed (about 6 cups)
1 tbsp cornstarch
2 tsp freshly squeezed lemon juice
1/8 tsp ground cinnamon
1/3 cup peach jam or preserves
1 tbsp raw sugar
Special equipment: Oven-safe non-stick frying pan (20-22 cm)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortcrust pastry, peaches, lemon juice, starch, unrefined sugar, peach jam, cinnamon

Cooking the dish according to the recipe:

Position oven racks in the center and upper third of the oven, place a baking sheet or piece of foil on the middle rack, and preheat oven to 425°F (220°C).
In a small bowl, crumble the cookie dough into large pieces; refrigerate.

Drain the peaches and gently fold them in a sieve to remove all excess liquid. Transfer the peaches to a medium bowl, add the cornstarch, and stir until the cornstarch is completely dissolved. Add the lemon juice and cinnamon and stir to coat. Add the jam.
Place the peaches in a nonstick oven-safe skillet and bring to a simmer over medium heat. The skillet will be quite full, but the peaches will cook down. Cook over low heat, partially covered, for about 10 minutes, stirring gently and turning the peaches occasionally.
Spread the cookie dough over the peaches, leaving some space between each piece. Sprinkle the dough with sugar and bake on the top rack of the oven until golden brown, about 15 minutes. Let cool for at least 15 minutes and serve.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick baking / Summer dishes / Desserts / Fruit desserts / Sweet pies, tarts and casseroles / Food Network - recipes