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Ingredientes
- 1 x 9-inch baked pie shell, cooled
- 2/3 c. sugar
- 3 Tbsp. cornstarch
- 1 dsh salt
- 3 x ripe medium nectarines or possibly peaches, peeled, pitted and mashed
- 1/3 c. water
- 6 med nectarines or possibly peaches, pitted and diced*
- 2 med nectarines or possibly peaches pitted and sliced or possibly quartered* whipped cream
Direcciones
- In a saucepan combine sugar, cornstarch, and salt. Stir in mashed fruit and water. Cook and stir until mix is thickened and bubbly.
- Cook and stir 2 min more. Remove from heat; cover surface with clear plastic wrap. Set aside to cold. Spread about 1/4 c. of cooled mix in bottom of baked pastry shell. Reserve 1/3 c. of cooled mix; set aside. Combine diced fruit with remaining mix, stirring to coat fruit well. Turn into pastry shell. Top with sliced or possibly quartered fruit; spoon reserved 1/3 c. mix over pie.
- Cover and refrigerateseveral hrs. To serve, fill center of pie with whipped cream. (If using quartered fruit, cut wedges of pie between the quarters.
- *To prevent the fruit from turning brown, dice and slice or possibly quarter it into prepared solution of ascorbic acid color keeper or possibly lemon juice mixed with water. Drain fruit well before using.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1658g | |
| Calories 1233 | |
| Calories from Fat 38 | 3% |
| Total Fat 4.56g | 6% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 160mg | 7% |
| Potassium 2860mg | 82% |
| Total Carbs 305.17g | 81% |
| Dietary Fiber 24.4g | 81% |
| Sugars 245.36g | 164% |
| Protein 15.13g | 24% |
