1. Prepare pastry and make undercrust for a 9-inch pie.
2. Combine sugar, cornstarch and salt; add water and peaches. Bring to a boil and boil for 1 minute.
Cool; add lemon juice.
3. Pour into pastry-lined pie pan. Roll, fit and seal top. Can use a crisscross top.
4. Bake on lower shelf in a hot oven (425 degrees F) about 30 minutes.
As will all fruit pies wait about two hours before cutting to allow the filling to thicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (138g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 24 (31%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 6992.7mg||241 %|
|Potassium 189.4mg||5 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 11.7g|
|Protein 1.3g||2 %|
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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: 77
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