Directions:
- Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Drain peaches, reserving 1/3 cup juice. In a saucepan, combine the sugar, flour, lemon juice, orange peel, salt and reserved juice until blended. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Add the butter and almond extract; stir until butter is melted. Stir in peaches. Cool slightly. Transfer to crust. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
- Cover edges loosely with foil. Bake at 400° for 25 minutes. Remove foil and bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.07 Kcal (653 kJ) | ||
| Calories from fat | 34.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 27.15mg | 1% | |
| Potassium | 16.42mg | 0% | |
| Total Carbs | 28.45g | 9% | |
| Sugars | 11.96g | 48% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 1.48g | 3% | |
| Vitamin C | 10mg | 17% | |
| Calcium | 1.8mg | 0% | |
| Amount Per 100 g | |||
| Calories | 275.2 Kcal (1152 kJ) | ||
| Calories from fat | 60.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.76g | 6% | |
|---|---|---|---|
| Cholesterol | 17.95mg | 3% | |
| Sodium | 47.88mg | 1% | |
| Potassium | 28.96mg | 0% | |
| Total Carbs | 50.17g | 9% | |
| Sugars | 21.08g | 48% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 2.6g | 3% | |
| Vitamin C | 17.6mg | 17% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 3.2mg | 0% | |
* 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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