Each summer our neighbor lets us pick peaches from his orchard. This recipe is something I came up with last year and now Mr. Lewis expects peach pie several times each season! I freeze the peaches whole to use during the winter for pies, cobblers, and jelly. Dipping the whole frozen peaches in boiling water for a few seconds makes the skin slide off easily.
Preheat oven to 400. Spray pie pan with non-stick cooking spray. Toss in mixing bowl and let stand 15 minutes (or a little more):
Peaches
Sugar
Tapioca
Lemon Juice
Cinnamon
Place a pie crust in the bottom of the pie dish, add fruit mixture and top with small bits of butter evenly placed. Top with second crust. Seal and flute edge. Brush top crust with egg white evenly and cut slits in the crust to allow the steam to escape. Sprinkle top of crust lightly with sugar, if desired. Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool and serve with ice cream.
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 8 | ||
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Calories: 290 | ||
Calories from Fat: 16 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 3.8mg | 1 % | |
Sodium 17.3mg | 1 % | |
Potassium 160.8mg | 4 % | |
Total Carbohydrate 70.3g | 21 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 69g | ||
Protein 1.2g | 2 % | |
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: 290
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