Directions:
- Fit pastry in bottom of pie pan.
- Combine sugar, brown sugar, tapioca and salt in a large mixing bowl.
- Add peaches and toss gently to coat.
- Sprinkle on almond extract; stir.
- Pour peach mixture into pastry shell; dot with butter.
- Place remaining pie crust over filling.
- Trim edges; seal and flute.
- Cut slits in top crust. (Top crust may be brushed with milk and sprinkled with sugar.).
- Bake at 450 degrees Fahrenheit for 10 minutes.
- Reduce heat to 375 degrees Fahrenheit.
- Bake for 40 minutes or until crust is golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 367.85 Kcal (1540 kJ) | ||
| Calories from fat | 80.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.96g | 14% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 168.28mg | 7% | |
| Potassium | 236.7mg | 5% | |
| Total Carbs | 71.83g | 24% | |
| Sugars | 55.17g | 221% | |
| Dietary Fiber | 3.89g | 16% | |
| Protein | 3.04g | 6% | |
| Vitamin C | 146.9mg | 245% | |
| Iron | 0.9mg | 5% | |
| Calcium | 19.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 177.38 Kcal (743 kJ) | ||
| Calories from fat | 38.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 14% | |
|---|---|---|---|
| Cholesterol | 1.84mg | 1% | |
| Sodium | 81.14mg | 7% | |
| Potassium | 114.13mg | 5% | |
| Total Carbs | 34.64g | 24% | |
| Sugars | 26.6g | 221% | |
| Dietary Fiber | 1.87g | 16% | |
| Protein | 1.46g | 6% | |
| Vitamin C | 70.8mg | 245% | |
| Iron | 0.5mg | 5% | |
| Calcium | 9.4mg | 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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