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Ingredientes
- 1 x basic piecrust recipe well chilled
- 2 Tbsp. all-purpose flour sifted
- 1/3 c. sugar or possibly to taste
- 12 x ripe peaches - (abt 4 lbs) peeled, pitted,
- Â Â and sliced
- 2 Tbsp. cool unsalted butter cut into small pcs
- 2 tsp fresh lemon juice
- 1 c. Crumb Topping (see recipe)
- Â Â whipped cream (optional)
Direcciones
- Roll out dough to a 1/8-inch thickness, and line 9-inch pie tin; crimp edges. Refrigeratetill hard, about 30 min.
- Heat oven to 400 degrees. Combine flour and sugar, and toss with nectarines. Fill crust with the peaches; dot with butter and sprinkle with lemon juice. Cover with Crumb Topping.
- Bake for about 50 min, till pastry and topping are golden, fruit is tender, and juice is bubbling. Let cold slightly before serving. Top with whipped cream, if you like.
- Makes one 9-inch pie.
- Yield: 1 nine-inch pie
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1848g | |
| Calories 1195 | |
| Calories from Fat 240 | 20% |
| Total Fat 27.51g | 34% |
| Saturated Fat 14.96g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 4mg | 0% |
| Potassium 3321mg | 95% |
| Total Carbs 244.33g | 65% |
| Dietary Fiber 26.4g | 88% |
| Sugars 211.89g | 141% |
| Protein 17.62g | 28% |
