Prep Time: 4 hrs 30 min
Cook Time: 20 min
Makes: 8 servings
| • | Single Crust Flaky Pie Crust |
| • | 2/3 cup sugar |
| • | 1/4 cup cornstarch |
| • | 1/4 teaspoon salt |
| • | 1 1/2 cups milk |
| • | 2 large egg yolks, lightly beaten |
| • | 1 tablespoon butter |
| • | 1/2 teaspoon vanilla extract |
| • | 1/4 teaspoon almond extract |
| • | 2 cups fresh peach slices, divided |
| • | 3/4 cup Smucker's® Peach Preserves |
| • | 2 teaspoons gelatin, unflavored |
| • | 2 tablespoons cold water |
| • | 1/2 cup raspberries |
| 1. | HEAT oven to 450°F. |
| 2. | PREPARE recipe for single crust pie. Roll out dough; place in 9-inch pie plate. Prick bottom and sides of pastry with fork to prevent crust from shrinking. Line crust with foil; fill with dry beans, rice or pie weights. Bake 10 to 12 minutes or until lightly browned. Cool completely. |
| 3. | COMBINE sugar, cornstarch and salt in small saucepan. Gradually add milk, mixing well. Cook over medium-high heat 5 minutes or until thickened, stirring constantly. |
| 4. | STIR a small amount of hot mixture rapidly into egg yolks. Return egg yolk mixture to hot mixture. Continue cooking 2 minutes, stirring constantly. Remove from heat. Stir in butter, vanilla extract and almond extract. Cool. |
| 5. | ARRANGE 1 cup sliced peaches in cooled, baked pastry shell. Spoon cream filling over peaches. Refrigerate. |
| 6. | HEAT preserves in small saucepan. Strain preserves to make peach glaze. In small bowl, soften gelatin in 2 tablespoons cold water. Add gelatin to 1/2 cup hot glaze, stirring until gelatin dissolves. Cool until mixture is the consistancy of unbeaten egg whites. |
| 7. | ARRANGE remaining peaches and raspberries over pie filling. Pour or spoon glaze evenly over peaches and raspberries. Chill 4 to 6 hours, or until firm. |
Nutritional Information Per Serving:
Serving Size (1 slice, 1/8 of pie), Calories 420 (Calories from Fat 140), Total Fat 16g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 60mg, Sodium 250mg, Total Carbohydrate 65g (Dietary Fiber 2g, Sugars 41g), Protein 6g; Percent Daily Value*: Vitamin A 6%, Vitamin C 8%, Calcium 6%, Iron 8%.
*Percent Daily Values are based on a 2,000 calorie diet.