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Ingredientes
- 4 quart. sliced, peeled peaches (9 lbs.)
- 1 teaspoon ascorbic acid (Fruit Fresh)
- 1 gallon water
- 3 1/2 c. sugar
- 1/2 c. + 2 tbsp. quick cooking tapioca
- 1 teaspoon salt
Direcciones
- Place peaches in large container; dissolve ascorbic acid in water and pour over peaches; drain. Combine peaches, sugar, tapioca, lemon juice and salt. Makes 4 pies. May be divided and put into 4 containers and freeze for later use. When ready to bake, bake at 425 degrees for 1 hour and 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 581g | |
| Recipe makes 12 servings | |
| Calories 337 | |
| Calories from Fat 4 | 1% |
| Total Fat 0.49g | 1% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 207mg | 9% |
| Potassium 377mg | 11% |
| Total Carbs 85.55g | 23% |
| Dietary Fiber 3.0g | 10% |
| Sugars 75.14g | 50% |
| Protein 1.81g | 3% |
