Combine peaches, sugar, and flour in a saucepan; set aside until syrup forms. Bring mixture to a boil; reduce heat to low, and cook 10 minutes or until peaches are tender, stirring often. Remove from heat; add vanilla and butter, blending well. Roll out half of pastry to 1/8 inch thickness; cut into 1/2-inch strips. Arrange strips, lattice fashion, across top of pie. Trim strips even with edges; fold edges under and flute. Bake at 425~ for 10 minutes. Reduce heat to 350~ and bake an additional 30 minutes or until crust is browned. Serve with ice cream, if desired. Recipe from "Southern Living Cookbook", 1987 by Oxmoor House, Inc. Posted to MM-Recipes Digest V3 #249 Date: Wed, 11 Sep 1996 16:43:48 PST From: firstname.lastname@example.org (susan j. wooding)
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|Serving Size: 1 Serving (917g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 613 (16%)|
|Amt Per Serving||% DV|
|Total Fat 68.1g||91 %|
|Saturated Fat 22.6g||113 %|
|Monounsaturated Fat 26.8g|
|Polyunsanturated Fat 15.4g|
|Cholesterol 73.9mg||23 %|
|Sodium 24.5mg||1 %|
|Potassium 86.5mg||2 %|
|Total Carbohydrate 822.6g||242 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 821.7g|
|Protein 4g||6 %|
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Calories per serving: 3817
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