Peach Pie Bundles Recipe

5 1
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Peach Pie Bundles Recipe

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5 1
Publisher Photo
With just six ingredients, this recipe is simple yet so satisfying. The sweetness of the peaches the perfect follow-up to grilled burgers.—Janet Barnard, Toronto, Ontario
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 2 cups frozen unsweetened sliced peaches, thawed
  • 4 teaspoons all-purpose flour
  • 4 teaspoons sugar
  • 1/2 cup graham cracker crumbs
  • 1/4 cup packed brown sugar
  • 4 teaspoons cold butter

Directions

Place the peaches in a bowl. Combine flour and sugar; sprinkle over peaches and toss to coat. In a small bowl, combine cracker crumbs and brown sugar; cut in butter until mixture is crumbly.
For each bundle, place half of the peach mixture on a double thickness of heavy-duty foil (about 18x12 in.). Sprinkle crumb mixture over peaches. Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 5-10 minutes or until peaches are tender. Yield: 2 servings.
Originally published as Peach Pie Bundles in Country Woman May/June 2005, p35

Nutritional Facts

3/4 cup: 383 calories, 10g fat (5g saturated fat), 20mg cholesterol, 215mg sodium, 74g carbohydrate (54g sugars, 4g fiber), 3g protein.

  • 2 cups frozen unsweetened sliced peaches, thawed
  • 4 teaspoons all-purpose flour
  • 4 teaspoons sugar
  • 1/2 cup graham cracker crumbs
  • 1/4 cup packed brown sugar
  • 4 teaspoons cold butter
  1. Place the peaches in a bowl. Combine flour and sugar; sprinkle over peaches and toss to coat. In a small bowl, combine cracker crumbs and brown sugar; cut in butter until mixture is crumbly.
  2. For each bundle, place half of the peach mixture on a double thickness of heavy-duty foil (about 18x12 in.). Sprinkle crumb mixture over peaches. Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 5-10 minutes or until peaches are tender. Yield: 2 servings.
Originally published as Peach Pie Bundles in Country Woman May/June 2005, p35

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