Directions:
- Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside.
- In a large bowl, toss peaches with lemon juice. Combine the sugar, flour, salt and nutmeg; add to peaches and toss to combine.
- Pour into crust. Sprinkle with red-hots; dot with butter.
- Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil.
- Bake at 425° for 25 minutes. Reduce heat to 350°; remove foil and bake 20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 448.28 Kcal (1877 kJ) | ||
| Calories from fat | 34.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.85g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 115.55mg | 5% | |
| Potassium | 332.18mg | 7% | |
| Total Carbs | 102.13g | 34% | |
| Sugars | 72.96g | 292% | |
| Dietary Fiber | 5.01g | 20% | |
| Protein | 4.31g | 9% | |
| Vitamin C | 237mg | 395% | |
| Calcium | 9.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 140.11 Kcal (587 kJ) | ||
| Calories from fat | 10.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 6% | |
|---|---|---|---|
| Cholesterol | 3.18mg | 3% | |
| Sodium | 36.12mg | 5% | |
| Potassium | 103.82mg | 7% | |
| Total Carbs | 31.92g | 34% | |
| Sugars | 22.8g | 292% | |
| Dietary Fiber | 1.57g | 20% | |
| Protein | 1.35g | 9% | |
| Vitamin C | 74.1mg | 395% | |
| Calcium | 2.9mg | 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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