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Ingredientes
- 2 tbsp. lemon juice
- 3 c. sliced pitted, peeled peaches (2 1/4 lb.)
- 1 c. blueberries
- 1 c. sugar
- 2 tbsp. quick cooking tapioca
- 1/2 teaspoon salt
- 2 tbsp. butter (dot top of filling with butter)
- 1 egg yolk (brush top crust with egg yolk beaten with 1 tbsp. water)
Direcciones
- Make pastry for 9 inch two-crust pie. Bake at 425 degrees for 45-50 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 4 servings | |
| Calories 283 | |
| Calories from Fat 52 | 18% |
| Total Fat 5.88g | 7% |
| Saturated Fat 3.66g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 332mg | 14% |
| Potassium 40mg | 1% |
| Total Carbs 59.96g | 16% |
| Dietary Fiber 0.9g | 3% |
| Sugars 53.8g | 36% |
| Protein 0.36g | 1% |
