Directions:
- Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a large bowl, combine the sugar, flour, tapioca and salt. Set aside 2 tablespoons cream. Combine remaining cream with vanilla; add to the sugar mixture. Add peaches; toss to coat. Let stand for 15 minutes.
- Pour peach mixture into crust. Roll out the remaining pastry; make a lattice top crust. Seal and flute edges. Brush with reserved cream; sprinkle with additional sugar.
- Bake at 400° for 50-55 minutes or until golden brown and bubbly (cover edges with foil during the last 30 minutes to prevent overbrowning if necessary). Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.19 Kcal (1202 kJ) | ||
| Calories from fat | 49.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 9% | |
|---|---|---|---|
| Cholesterol | 20.55mg | 7% | |
| Sodium | 32.9mg | 1% | |
| Potassium | 174.38mg | 4% | |
| Total Carbs | 58.51g | 20% | |
| Sugars | 42.25g | 169% | |
| Dietary Fiber | 2.51g | 10% | |
| Protein | 2.55g | 5% | |
| Vitamin C | 117.7mg | 196% | |
| Calcium | 13.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 160.84 Kcal (673 kJ) | ||
| Calories from fat | 27.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.11g | 9% | |
|---|---|---|---|
| Cholesterol | 11.51mg | 7% | |
| Sodium | 18.43mg | 1% | |
| Potassium | 97.66mg | 4% | |
| Total Carbs | 32.77g | 20% | |
| Sugars | 23.66g | 169% | |
| Dietary Fiber | 1.41g | 10% | |
| Protein | 1.43g | 5% | |
| Vitamin C | 65.9mg | 196% | |
| Calcium | 7.8mg | 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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