Directions:
- Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Set aside.
- Combine sugar, tapioca, and salt in a large mixing bowl. Add peaches, and toss gently to coat. Stir in almond extract. Pour peach mixture into pastry shell; dot with butter.
- Roll remaining pastry to 1/8- inch thickness, and place over filling. Trim edges; seal and flute. Cut slits in top crust to allow steam to escape. Bake at 450° for 10 minutes. Reduce heat to 375°, and bake an additional 40 minutes or until crust is golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2942.79 Kcal (12321 kJ) | ||
| Calories from fat | 644.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 71.64g | 110% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 1346.24mg | 56% | |
| Potassium | 1893.57mg | 40% | |
| Total Carbs | 574.67g | 192% | |
| Sugars | 441.36g | 1765% | |
| Dietary Fiber | 31.11g | 124% | |
| Protein | 24.28g | 49% | |
| Vitamin C | 1175mg | 1958% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 7.5mg | 42% | |
| Calcium | 156.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 177.38 Kcal (743 kJ) | ||
| Calories from fat | 38.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 110% | |
|---|---|---|---|
| Cholesterol | 1.84mg | 10% | |
| Sodium | 81.14mg | 56% | |
| Potassium | 114.13mg | 40% | |
| Total Carbs | 34.64g | 192% | |
| Sugars | 26.6g | 1765% | |
| Dietary Fiber | 1.87g | 124% | |
| Protein | 1.46g | 49% | |
| Vitamin C | 70.8mg | 1958% | |
| Iron | 0.5mg | 42% | |
| Calcium | 9.4mg | 16% | |
* 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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