Combine brown sugar, flour, corn syrup, lemon juice and butter. Cook and stir over Low heat until sugar is dissolved; cool slightly. Arrange sliced peaches in pastry-lined 9 inch pie plate; pour brown sugar mixture over fruit. Adjust lattice crust; seal, Bake at 400 F for 35 minutes. Cool before serving. Serves 8. MC formatting and posted on kitmailbox 8-24-98 by email@example.com ICQ#2099532 NOTES : " The Caramel Sauce makes the difference!" Recipe by: The Peach Sampler, Eliza Mears Horton Posted to KitMailbox Digest by Roberta Banghart
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|Serving Size: 1 Serving (70g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 128 (42%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 15.4mg||5 %|
|Sodium 83.2mg||3 %|
|Potassium 72.5mg||2 %|
|Total Carbohydrate 46.3g||14 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 46.1g|
|Protein 0.7g||1 %|
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Calories per serving: 307
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