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Ingredientes
- and variations pastry for 2-crust 9 inch pie
- 5 c. fresh sliced peaches
- 3/4 c. sugar plus 1 tbsp sugar, divided use
- 2 Tbsp. tapioca
- 1 Tbsp. lemon juice
- 1/8 tsp cinnamon dash salt
- 1 Tbsp. butter, cut into bits
Direcciones
- Combine peaches, 3/4 c. sugar, tapioca, lemon juice, cinnamon, salt, and butter. Line a 9 inch pie pan with pastry. Pour in peach mix. Cover with top crust, seal, flute, and prick. Brush lightly with cool water; sprinkle with 1 tbsp sugar. Bake on lowest oven rack at 400 deg. for 40 to 50 min
- Variations:1. Peach and Strawberry pie: use 3 c. fresh peaches and 2 c. strawberry halves. Use 1/4 tsp almond extract instead of cinnamon.
- 2. Peach and Blueberry pie: use 3 c. fresh peaches and 2 c. blueberries.
- 3. Peach and Apple pie: use 3 c. fresh peaches and 2 c. sliced apples.
- 4. Peach and Pear pie: use 3 c. sliced peaches and 2 c. sliced pears.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 787g | |
| Calories 463 | |
| Calories from Fat 117 | 25% |
| Total Fat 13.37g | 17% |
| Saturated Fat 7.45g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 82mg | 3% |
| Potassium 1430mg | 41% |
| Total Carbs 88.96g | 24% |
| Dietary Fiber 11.5g | 38% |
| Sugars 63.04g | 42% |
| Protein 6.95g | 11% |
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