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Ingredientes
- 1 x recipe piecrust see * Note
- 1 lrg egg
- 1 Tbsp. lowfat milk
- 4 lb peaches about 8 large
- 1/2 pt raspberries
- 1/2 c. sugar
- 1/4 c. flour
- 2 Tbsp. unsalted butter cut in small pcs
Direcciones
- * Note: Use Martha Stewart's Piecrust recipe of use your own recipe for a 9-inch double crust pie.
- On a lightly floured work surface, roll out half the dough to 1/8-inch thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to refrigeratefor about 30 min.
- Heat oven to 425 degrees. Whisk together the egg and lowfat milk, and set aside. Combine the peaches, raspberries, sugar, and flour, and turn onto the chilled bottom crust. Dot with the butter. Roll out the remaining piecrust dough to the same size and thickness. Add in an extra Tbsp. of flour if the peaches are very juicy. Brush the rim of the crust with the egg wash, place the other piecrust on top, trim to 1/2-inch over edge of pan, and crimp the edges with a fork or possibly your fingers.
- Transfer pie to the refrigerator till hard, about 15 min. Brush with egg wash, and bake for 10 min. Reduce heat to 350 degrees, and bake 30 to 40 min more.
- Makes one 9 inch pie.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 8 servings | |
| Calories 192 | |
| Calories from Fat 37 | 19% |
| Total Fat 4.21g | 5% |
| Saturated Fat 2.08g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 10mg | 0% |
| Potassium 458mg | 13% |
| Total Carbs 38.63g | 10% |
| Dietary Fiber 4.6g | 15% |
| Sugars 31.74g | 21% |
| Protein 3.48g | 6% |
