Directions:
- Line a 9-in. pie plate with bottom pastry; trim even with edge of plate.
- Set aside.
- In a large bowl, combine the peaches, lemon juice, orange peel and extract.
- Combine the sugar, cornstarch, nutmeg and salt.
- Add to peach mixture; toss gently to coat.
- Pour into crust; dot with butter.
- Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry.
- Set cutouts aside.
- Place top crust over filling.
- Trim, seal and flute edges.
- Brush pastry and cutouts with milk; place cutouts on top of pie.
- Cover the edges loosely with foil.
- Bake at 400 for 40 minutes.
- Remove foil; bake 10-15 minutes longer or until crust is golden brown and filling is bubbly.
- Cool on a wire rack.
- Store in the refrigerator.
- Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 360.74 Kcal (1510 kJ) | ||
| Calories from fat | 93.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.42g | 16% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 165.13mg | 7% | |
| Potassium | 220.53mg | 5% | |
| Total Carbs | 66.48g | 22% | |
| Sugars | 49.13g | 197% | |
| Dietary Fiber | 3.92g | 16% | |
| Protein | 3.06g | 6% | |
| Vitamin C | 147.5mg | 246% | |
| Iron | 0.7mg | 4% | |
| Calcium | 8.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 176.14 Kcal (737 kJ) | ||
| Calories from fat | 45.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.09g | 16% | |
|---|---|---|---|
| Cholesterol | 3.73mg | 3% | |
| Sodium | 80.63mg | 7% | |
| Potassium | 107.68mg | 5% | |
| Total Carbs | 32.46g | 22% | |
| Sugars | 23.99g | 197% | |
| Dietary Fiber | 1.91g | 16% | |
| Protein | 1.49g | 6% | |
| Vitamin C | 72mg | 246% | |
| Iron | 0.4mg | 4% | |
| Calcium | 4.1mg | 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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