Posts Tagged ‘peach pie’

Peach Pie Smoothie

Thursday, September 17th, 2009

Prep time: 5 minutes

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Ingredients

2 fresh California peaches,

pitted and sliced

1 cup low-fat vanilla frozen yogurt

1/4 cup low-fat milk

2 teaspoons honey

1/2 teaspoon vanilla extract

1/8 teaspoon cinnamon

2 vanilla wafer cookies, crumbled

Directions

Puree all ingredients except cookies in a blender until smooth. Pour into 2 chilled glasses and top with cookie crumbles.

Makes 2 servings

Nutritional analysis per serving: Calories: 320; Fat: 5g; Saturated Fat: 3g; Trans Fat: 0g, Cholesterol: 65mg; Sodium: 85mg; Carbohydrates: 59g; Fiber: 2g; Sugars: 37g; Protein: 11g; Vitamin A: 15%; Vitamin C: 15%, Calcium: 30%; Iron: 2%

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Posted in Peach Recipes | 3 Comments »

Karen Weibe’s Peach Pie Recipe

Friday, September 11th, 2009

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Karen Weibe, wife of California peach plum and nectarine grower Gordon Weibe, shared her classic peach pie recipe with us.

Weibe Farms Inc. has been farming peaches plums and nectarines in and around Reedley, California for over 50 years. Weibe Farms regularly give tours of their orchards and fruit packing facility - find out more HERE.


California Peach Pie

Prep time: 30 minutes

Cook time: about 1 hour

Pastry dough for 2 crusts, divided

8 cups peeled, sliced California Peaches

2/3 cup plus 1 tablespoon sugar, divided

1/4 cup minute tapioca

3 tablespoons flour

1/2 teaspoon cinnamon (optional)

1 tablespoon fresh lemon juice

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Preheat oven to 375°F. Roll out half the pastry dough and press into a 9-inch pie pan. Stir together peaches, 2/3 cup sugar, tapioca, flour and lemon juice in a large bowl; pour into pastry-lined pie pan. Roll out remaining dough and place over filling. Press edges to seal and flute decoratively. Cut several slits in the top with a small sharp knife and sprinkle with remaining sugar. Lightly tent pie with foil and bake for 25 minutes. Remove foil and bake for 35 minutes more or until juices bubble and crust is a deep golden brown. Makes 8 servings.

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Posted in Peach Recipes | 12 Comments »