MAKING FRUIT COCKTAIL | PEACH PIE VIEWERS REQUEST DELICIOUS DESSERTS FOR THE HOLIDAYS 

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar richness.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor profile.

fresh peaches

🥗Healthier: frozen peaches

💰Cheaper: canned peaches

Frozen or canned options provide convenience and longer shelf life.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Preheat the oven to 350°F.

In a mixing bowl, combine 5 cups of flour and 1 cup of sugar.

Add 1.5 cups of cold butter and crumble it into the flour mixture until it resembles tiny chunks.

Bring the mixture together to form a dough without adding any liquid.

Press the dough into a 13-inch pan, ensuring it covers the rim.

Create holes in the bottom of the crust to prevent puffing during baking.

Cover the rim with foil to prevent burning and bake the crust for 25 minutes.

Remove the foil and bake for an additional 5 minutes until golden brown.

Prepare the filling by draining canned sliced peaches.

In a separate bowl, separate 5 eggs into yolks and whites, placing the whites in a bowl for meringue.

Whip the egg whites until fluffy, then gradually add 0.5 cup of sugar while whipping until soft peaks form.

In a pot, combine 5 cups of evaporated milk, 1 cup of sugar, and corn starch, stirring continuously over low heat until it thickens.

Once thickened, add the drained peaches to the mixture and spread it evenly in the baked crust.

Top with the prepared meringue and bake for an additional 5 minutes to brown the meringue.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens