Peach Biscuit Pie
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Peach Biscuit Pie
- Prep Time: 25
- Cook Time: 20
- Total Time: 45
Ingredients
Scale
- 3 fresh peaches (about 2/3 lb.)
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground cardamom
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon cold salted butter
- 2 (16.3 oz.) cans refrigerated large Southern-style biscuits
- 4 teaspoons of powdered sugar
Instructions
- Preheat the oven to 325ºF. Bring a small saucepan of water to boil. Make a small, shallow x in the bottom of each peach, just to break the skin. Place each peach in the boiling water for 10 seconds; immediately plunge into a bowl of ice water. Peel the skin with a paring knife. Remove the pits, and cut the peaches into slices.
- Place the peach slices, sugar, lemon juice, and cardamom in a saucepan. Bring to a boil over high; reduce heat to low. Cover and simmer 5 minutes. Stir together cornstarch and water into the mixture. Increase heat to high till it boils the mixture thick about one minute. Remove from heat, add butter and stir.
- Take a long sheet of parchment paper on your counter. Open up the biscuits and take out all the precut slices. Then tear each slice in half again. Take 4 of the slices and smooth them out with your fingers till it makes a circle. Place a heaping tablespoon of the peach sauce in the center of each circle. Fold the dough in half, pressing the edges together to make a half-moon shape. Press edges with a fork to seal.
- Place on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown. Dust with powdered sugar.
Nutrition
- Serving Size: 8
- Calories: 500
- Sugar: 21
- Sodium: 683
- Fat: 20
- Saturated Fat: 6
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 72
- Protein: 9
- Cholesterol: 7
