Directions:
- Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a bowl, combine 3/4 cup sugar, cornstarch, nutmeg, ginger and cinnamon; stir in 3 tablespoons cream, lemon juice and extract. Add the peaches; toss gently. Pour into the crust.
- Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry. Place top crust over filling; trim, seal and flute edges. Brush pastry and cutouts with remaining cream. Place cutouts on top of pie; sprinkle with remaining sugar.
- Cover edges loosely with foil. Bake at 400° for 40 minutes. Remove foil; bake 8-12 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385.79 Kcal (1615 kJ) | ||
| Calories from fat | 33.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.77g | 6% | |
|---|---|---|---|
| Cholesterol | 13.7mg | 5% | |
| Sodium | 22.04mg | 1% | |
| Potassium | 391.16mg | 8% | |
| Total Carbs | 89.31g | 30% | |
| Sugars | 79g | 316% | |
| Dietary Fiber | 5.97g | 24% | |
| Protein | 3.13g | 6% | |
| Vitamin C | 275.3mg | 459% | |
| Calcium | 17.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 118.86 Kcal (498 kJ) | ||
| Calories from fat | 10.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 6% | |
|---|---|---|---|
| Cholesterol | 4.22mg | 5% | |
| Sodium | 6.79mg | 1% | |
| Potassium | 120.51mg | 8% | |
| Total Carbs | 27.52g | 30% | |
| Sugars | 24.34g | 316% | |
| Dietary Fiber | 1.84g | 24% | |
| Protein | 0.97g | 6% | |
| Vitamin C | 84.8mg | 459% | |
| Calcium | 5.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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