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Photo: Photographer: Rachel Marek, Food stylist: Annie Probst
Active Time:25 minsTotal Time:45 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:45 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2firm but ripe peaches¼cupapple cider1tablespoonall-purpose flour2teaspoonsgranulated sugar⅛teaspoonground cinnamonPinch of salt1teaspoonlemon juice½teaspoonvanilla extract19-inch refrigerated pie crust or frozen pie crust, thawedCooking sprayCoarse sugar (optional)
Cook Mode(Keep screen awake)
Ingredients
2firm but ripe peaches
¼cupapple cider
1tablespoonall-purpose flour
2teaspoonsgranulated sugar
⅛teaspoonground cinnamon
Pinch of salt
1teaspoonlemon juice
½teaspoonvanilla extract
19-inch refrigerated pie crust or frozen pie crust, thawed
Cooking spray
Coarse sugar (optional)
DirectionsPreheat oven to 400°F. Line a rimmed baking sheet with parchment paper or foil.Cut peaches in half crosswise. Remove and discard pits. Use a melon baller or small spoon to scoop out the peach flesh, leaving an 1/8-inch-thick shell. Chop the peach flesh into small pieces. Combine the chopped peaches, cider, flour, sugar, cinnamon and salt in a small saucepan. Cook over medium heat, stirring frequently, until the peaches are soft and the liquid is thick and bubbly, about 4 minutes. Remove from heat; stir in lemon juice and vanilla.Place the peach halves on the prepared baking sheet. Divide the filling among the peach shells.Unroll pie crust on a clean work surface. Using a 3- to 3½-inch cookie cutter, cut 4 circles from the pastry. Score an X in the center of each circle; place 1 circle atop each peach half. Crimp the edges with a fork. Lightly coat the crust with cooking spray; sprinkle with coarse sugar, if desired. Bake until the crust is golden, 20 to 25 minutes.Equipment:3- to 3½-inch cookie cutterOriginally appeared: EatingWell.com, June 2023
Directions
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or foil.Cut peaches in half crosswise. Remove and discard pits. Use a melon baller or small spoon to scoop out the peach flesh, leaving an 1/8-inch-thick shell. Chop the peach flesh into small pieces. Combine the chopped peaches, cider, flour, sugar, cinnamon and salt in a small saucepan. Cook over medium heat, stirring frequently, until the peaches are soft and the liquid is thick and bubbly, about 4 minutes. Remove from heat; stir in lemon juice and vanilla.Place the peach halves on the prepared baking sheet. Divide the filling among the peach shells.Unroll pie crust on a clean work surface. Using a 3- to 3½-inch cookie cutter, cut 4 circles from the pastry. Score an X in the center of each circle; place 1 circle atop each peach half. Crimp the edges with a fork. Lightly coat the crust with cooking spray; sprinkle with coarse sugar, if desired. Bake until the crust is golden, 20 to 25 minutes.Equipment:3- to 3½-inch cookie cutter
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or foil.
Cut peaches in half crosswise. Remove and discard pits. Use a melon baller or small spoon to scoop out the peach flesh, leaving an 1/8-inch-thick shell. Chop the peach flesh into small pieces. Combine the chopped peaches, cider, flour, sugar, cinnamon and salt in a small saucepan. Cook over medium heat, stirring frequently, until the peaches are soft and the liquid is thick and bubbly, about 4 minutes. Remove from heat; stir in lemon juice and vanilla.
Place the peach halves on the prepared baking sheet. Divide the filling among the peach shells.
Unroll pie crust on a clean work surface. Using a 3- to 3½-inch cookie cutter, cut 4 circles from the pastry. Score an X in the center of each circle; place 1 circle atop each peach half. Crimp the edges with a fork. Lightly coat the crust with cooking spray; sprinkle with coarse sugar, if desired. Bake until the crust is golden, 20 to 25 minutes.
Equipment:
3- to 3½-inch cookie cutter
Originally appeared: EatingWell.com, June 2023
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Nutrition Facts(per serving)604Calories35gFat73gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
