Directions:
- Line a 9-in. pie plate with bottom crust; trim pastry even with edge and set aside. In a bowl, toss peaches with lemon juice. Combine the sugar, flour, nutmeg and salt; add to peaches and toss. Sprinkle with almond extract; toss gently.
- Transfer to prepared crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Cut slits in pastry. Trim, seal and flute edges. Cover edge loosely with foil.
- Bake at 425° for 15 minutes. Reduce heat to 350°; remove foil and bake for 45-50 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 | 324.55 Kcal (1359 kJ) | ||
| Calories from fat | 34.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.87g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 66.21mg | 3% | |
| Potassium | 287.31mg | 6% | |
| Total Carbs | 73.21g | 24% | |
| Sugars | 64.63g | 259% | |
| Dietary Fiber | 4.19g | 17% | |
| Protein | 2.47g | 5% | |
| Vitamin C | 196.8mg | 328% | |
| Iron | 0.1mg | 1% | |
| Calcium | 15.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 133.34 Kcal (558 kJ) | ||
| Calories from fat | 14.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.59g | 6% | |
|---|---|---|---|
| Cholesterol | 4.18mg | 3% | |
| Sodium | 27.2mg | 3% | |
| Potassium | 118.04mg | 6% | |
| Total Carbs | 30.08g | 24% | |
| Sugars | 26.55g | 259% | |
| Dietary Fiber | 1.72g | 17% | |
| Protein | 1.01g | 5% | |
| Vitamin C | 80.9mg | 328% | |
| Calcium | 6.3mg | 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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