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 | 329.34 Kcal (1379 kJ) | ||
| Calories from fat | 34.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.87g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 64.32mg | 3% | |
| Potassium | 274.96mg | 6% | |
| Total Carbs | 75.06g | 25% | |
| Sugars | 65.51g | 262% | |
| Dietary Fiber | 4.26g | 17% | |
| Protein | 2.14g | 4% | |
| Vitamin C | 196.7mg | 328% | |
| Calcium | 8.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 136.8 Kcal (573 kJ) | ||
| Calories from fat | 14.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.61g | 6% | |
|---|---|---|---|
| Cholesterol | 4.23mg | 3% | |
| Sodium | 26.72mg | 3% | |
| Potassium | 114.21mg | 6% | |
| Total Carbs | 31.18g | 25% | |
| Sugars | 27.21g | 262% | |
| Dietary Fiber | 1.77g | 17% | |
| Protein | 0.89g | 4% | |
| Vitamin C | 81.7mg | 328% | |
| Calcium | 3.4mg | 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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