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Suggest a better descriptionPAN: 9-INCH PIE PAN : 1. SEE RECIPE NOS. IG002 AND I00100. 2. THAW PEACHES ACCORDING TO GUIDELINES FOR HANDLING FROZEN FOODS, RECIPE NO. A-19. DRAIN; RESERVE JUICE FOR USE IN STEP 3; PEACHES FOR USE IN STEP 5. 3. COMBINE RESERVED JUICE, SUGAR, AND SALT; BRING TO A BOIL. 4. COMBINE CORNSTARCH AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO BOILING MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THICK AND CLEAR. REMOVE FROM HEAT. 5. FOLD PEACHES CAREFULLY INTO THICKENED MIXTURE. COOL THOROUGHLY. 6. POUR 2 3/4 TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER WITH TOP CRUST. SEAL EDGES. 7. BAKE 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED. 8. CUT 8 WEDGES PER PIE. Recipe Number: I02000 SERVING SIZE: 1/8 PIE From the
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 232 | ||
Calories from Fat: 51 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 3mg | 1 % | |
Sodium 0.9mg | 0 % | |
Potassium 40.3mg | 1 % | |
Total Carbohydrate 42.6g | 13 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 41.6g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 232
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