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Peach Custard Pie With Shortbread Crust

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.7003
Energy (kCal)2470.091
Carbohydrates (g)389.0402
Total fats (g)84.2532
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425°. | 2. Mix crust ingredients by hand or in a food processor until they form a ball. | 3. Pat out evenly into a buttered pie tin and bake for 10 minutes. | 4. Beat all other ingredients together except peaches. | 5. Take crust out of oven, arrange the peach slices on the crust and pour the filling over the peaches. | 6. Do not allow filling to pour over sides of crust. | 7. Reduce oven temperature to 350°. | 8. Cover pie with foil and bake for 35 minutes. | 9. Remove foil and bake for 10 minutes more or until the filling is set. | 10. The juicier the peaches, the more time the custard needs in the oven. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 1 1/4 cups 722.85 158.2567 11.7512 2.8045
    salt 1/2 teaspoon - - - -
    butter 1/2 cup 684.0 31.428 21.372 57.6
    cream 2 tablespoons sour 47.52 1.1112 0.5856 4.644
    egg yolk 4 218.96 2.4412 10.7848 18.0472
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    flour 2 tablespoons 722.85 158.2567 11.7512 2.8045
    cream 1/3 cup sour 47.52 1.1112 0.5856 4.644
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    peach 3 peeled sliced 180.18 44.0748 4.2042 1.155

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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