Directions:
- Place the peaches in a large colander.
- Sprinkle with 2 tablespoons sugar and let stand until almost 1/2 cup juice is released, about 30 minutes.
- Mix 3/4 cup sugar with potato starch and salt.
- Add to peaches, along with almond extract; toss to combine.
- Pour filling into crust. Add the filling to a pie shell and dot with butter.
- Top filling with another crust and bake the pie for 20 minutes. Remove from oven, brush with beaten egg white, sprinkle with 1 1/2 tablespoon sugar. Bake until golden brown, about 20 minutes longer.
- Bake until filling bubbles, 15-20 minutes longer. Cool on a wire rack, 2-3 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.29 Kcal (709 kJ) | ||
| Calories from fat | 12.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.44g | 2% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 20.54mg | 1% | |
| Potassium | 227.04mg | 5% | |
| Total Carbs | 39.21g | 13% | |
| Sugars | 31.18g | 125% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 1.9g | 4% | |
| Vitamin C | 8.1mg | 13% | |
| Iron | 0.2mg | 1% | |
| Calcium | 7.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 113.14 Kcal (474 kJ) | ||
| Calories from fat | 8.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.96g | 2% | |
|---|---|---|---|
| Cholesterol | 2.55mg | 1% | |
| Sodium | 13.73mg | 1% | |
| Potassium | 151.73mg | 5% | |
| Total Carbs | 26.2g | 13% | |
| Sugars | 20.84g | 125% | |
| Dietary Fiber | 1.54g | 9% | |
| Protein | 1.27g | 4% | |
| Vitamin C | 5.4mg | 13% | |
| Iron | 0.1mg | 1% | |
| Calcium | 5.3mg | 1% | |
* 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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