Best way to make pie from all those peaches in the freezer.
Partially thaw peaches.
Preheat oven to 425*
Combine peaches, sugar, tapioca, cornstarch, cinnamon and lemon juice* in a large mixing bowl
Let it sit for at least 15 minutes, gently stirring once in a while.
Unroll the first pie crust on a clean flat surface.
Spoon peach mixture into the crust-lined plate.
Press filling gently against sides and bottom.
Place the second crust on top and flute the edges or cover with crisp topping.
Vent by cutting slits in several places.
Cover crust edge with strips of foil to prevent it from burning.
Bake 30 minutes.
Remove foil.
Bake 20 to 30 minutes more or until golden brown.
Cool at least 2 hours.
Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (23g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 8720.6mg | 301 % | |
Potassium 1.8mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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