Dessert for 8

Peach Pie

Name: Peach Pie
Total time: 385 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 pie crust disks; 1/3 cup all-purpose flour; 2 1/2 lb ripe peaches; 1 1/2 tbsp lemon juice; 1 tsp pure vanilla extract; 1/4 tsp ground nutmeg; 1/8 tsp fine sea salt; 1 large egg; 1 tsp coarse turbinado or granulated sugar

Fresh peaches, sugar, and warm spices bake between two crusts until the filling bubbles and the pastry turns golden.

Typical price

$6.84for 4 servings

$1.71 per serving$6.84 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: natashaskitchen.com

385 minstart to table
Involveddifficulty
8servings as written
$typical cost tier

American Vegetarian Dairy-free Budget Desserts Summer

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Pie crust, puff pastry, wonton wrappers$3.49 each typical	2	$6.98Typical price
Peaches, pears, plums$2.49/lb typical	2.5 lb	$6.23Typical price
Juice, soda and mixers$0.04/oz typical	0.75 oz	$0.03Typical price
Eggs$0.30 each typical	1	$0.30Typical price
Total for the servings shown		$13.67

Pantry staples you likely have

FlourCornstarch, vanilla, yeast, cocoaDried herbs, spices and seasoning blendsSalt and pepperSugar and brown sugar

Not included in the cost.

Ingredients

2 pie crust disks
1/3 cup all-purpose flour
2 1/2 lb ripe peaches
1 1/2 tbsp lemon juice
1 tsp pure vanilla extract
1/4 tsp ground nutmeg
1/8 tsp fine sea salt
1 large egg
1 tsp coarse turbinado or granulated sugar

Steps

Let the pie crusts stand at room temperature while you heat the oven to 425 F.
Peel and slice the peaches, then toss them with flour, lemon juice, vanilla, sugar, nutmeg, and salt.
Fit one crust into a 9-inch pie pan, fill it with the peaches, and cover it with the second crust.
Crimp the edges, cut several vents, brush the top with beaten egg, and sprinkle it with turbinado sugar.
Bake on a baking sheet at 425 F for 15 minutes, then reduce the heat to 375 F and bake for 40 to 50 minutes.
Cool the pie for at least 4 hours before slicing so the filling can set.