Directions:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Roll out pastry to fit in a 9-in. pie plate.
- Transfer to pie plate; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
- Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
- In a large saucepan, combine the peaches, sugar and juice. Combine cornstarch and water until smooth. Stir into peach mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Fold in raspberries. Spoon into crust.
- Refrigerate for at least 4 hours or overnight. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 600.53 Kcal (2514 kJ) | ||
| Calories from fat | 80.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.92g | 14% | |
|---|---|---|---|
| Sodium | 155.46mg | 6% | |
| Potassium | 258.07mg | 5% | |
| Total Carbs | 123.38g | 41% | |
| Sugars | 52.73g | 211% | |
| Dietary Fiber | 6.11g | 24% | |
| Protein | 6.88g | 14% | |
| Vitamin C | 146.7mg | 245% | |
| Iron | 0.5mg | 3% | |
| Calcium | 18.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 170.52 Kcal (714 kJ) | ||
| Calories from fat | 22.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.53g | 14% | |
|---|---|---|---|
| Sodium | 44.14mg | 6% | |
| Potassium | 73.28mg | 5% | |
| Total Carbs | 35.03g | 41% | |
| Sugars | 14.97g | 211% | |
| Dietary Fiber | 1.73g | 24% | |
| Protein | 1.95g | 14% | |
| Vitamin C | 41.7mg | 245% | |
| Iron | 0.1mg | 3% | |
| Calcium | 5.1mg | 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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