Directions:
- PREHEAT oven to 450°F (230°C).
- CRUST: Prepare pastry according to directions for double crust pie. Roll out bottom crust and fit into 9” (23 cm) pie plate.
- FILLING: Mix together sugar, flour, cinnamon and nutmeg.
- Combine sugar mixture with peaches and lemon juice. Mix well.
- Fill bottom crust with fruit mixture. Dot with butter.
- Place top pastry crust over filling. Seal and flute edge. Slash top crust for steam to escape. Place pie on piece of foil to catch any drips.
- BAKE on lower oven rack at 450°F (230°C) for 15 minutes, then reduce temperature to 350°F (180°C) and bake for 35 to 40 minutes longer or until fruit is tender and crust is golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 556.28 Kcal (2329 kJ) | ||
| Calories from fat | 106.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.87g | 18% | |
|---|---|---|---|
| Cholesterol | 23.51mg | 8% | |
| Sodium | 292.52mg | 12% | |
| Potassium | 331.44mg | 7% | |
| Total Carbs | 106.68g | 36% | |
| Sugars | 82.11g | 328% | |
| Dietary Fiber | 6.58g | 26% | |
| Protein | 8.87g | 18% | |
| Vitamin C | 236mg | 393% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 186.88 Kcal (782 kJ) | ||
| Calories from fat | 35.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 18% | |
|---|---|---|---|
| Cholesterol | 7.9mg | 8% | |
| Sodium | 98.27mg | 12% | |
| Potassium | 111.35mg | 7% | |
| Total Carbs | 35.84g | 36% | |
| Sugars | 27.59g | 328% | |
| Dietary Fiber | 2.21g | 26% | |
| Protein | 2.98g | 18% | |
| Vitamin C | 79.3mg | 393% | |
| Calcium | 4.6mg | 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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