Directions:
- In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.
- In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
- Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 283.33 Kcal (1186 kJ) | ||
| Calories from fat | 17.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.95g | 3% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 65.07mg | 3% | |
| Potassium | 259.37mg | 6% | |
| Total Carbs | 67.88g | 23% | |
| Sugars | 60.02g | 240% | |
| Dietary Fiber | 3.87g | 15% | |
| Protein | 1.91g | 4% | |
| Vitamin C | 176.9mg | 295% | |
| Iron | 0.1mg | 1% | |
| Calcium | 15.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 131.74 Kcal (552 kJ) | ||
| Calories from fat | 8.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.91g | 3% | |
|---|---|---|---|
| Cholesterol | 2.37mg | 2% | |
| Sodium | 30.25mg | 3% | |
| Potassium | 120.6mg | 6% | |
| Total Carbs | 31.56g | 23% | |
| Sugars | 27.91g | 240% | |
| Dietary Fiber | 1.8g | 15% | |
| Protein | 0.89g | 4% | |
| Vitamin C | 82.3mg | 295% | |
| Calcium | 7.1mg | 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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