Directions:
- In a large bowl, combine the peaches, plums, lemon juice and extract. In another bowl, combine sugar, tapioca, lemon peel and salt. Add to fruit mixture and stir gently; let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; add the filling. Dot with butter.
- Roll out remaining pastry to fit top o pie; cut slits in pastry. Place over filling. Trim, seal and flute edges. Cover the edges loosely with foil.
- Bake at 450° for 10 minutes. Reduce heat to 350°. Remove foil; bake 35 minutes longer or until crust is golden brown and filling is bubbly. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.91 Kcal (958 kJ) | ||
| Calories from fat | 34.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 98.95mg | 4% | |
| Potassium | 207.72mg | 4% | |
| Total Carbs | 50.13g | 17% | |
| Sugars | 42.09g | 168% | |
| Dietary Fiber | 1.96g | 8% | |
| Protein | 0.57g | 1% | |
| Vitamin C | 7.5mg | 13% | |
| Iron | 0.1mg | 1% | |
| Calcium | 12.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 127.87 Kcal (535 kJ) | ||
| Calories from fat | 19.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.14g | 6% | |
|---|---|---|---|
| Cholesterol | 5.68mg | 3% | |
| Sodium | 55.27mg | 4% | |
| Potassium | 116.03mg | 4% | |
| Total Carbs | 28g | 17% | |
| Sugars | 23.51g | 168% | |
| Dietary Fiber | 1.09g | 8% | |
| Protein | 0.32g | 1% | |
| Vitamin C | 4.2mg | 13% | |
| Iron | 0.1mg | 1% | |
| Calcium | 6.8mg | 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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