Directions:
- Melt butter in skillet over medium heat. Combine cornstarch with 1/3 cup sugar; add to skillet.
- Stir in peaches, cinnamon and salt. Cook until mixture thickens and boils, about 25 minutes, stirring frequently. Boil for one minute; remove from heat and stir in lemon juice. Cool completely; set aside.
- Cut crusts into quarters; spoon 2 tablespoons filling into the center of each quarter, leaving 3/4-inch dough uncovered on each side.
- Fold dough over filling; press edges together to seal. Transfer pies to 2 ungreased baking sheets. Brush tops of pies with egg; sprinkle with remaining sugar. Cut a one-inch slit in the top of each pie.
- Bake at 425 degrees for 18 to 20 minutes until golden, rotating baking sheets between upper and lower racks halfway through baking. Remove to wire racks to cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.16 Kcal (687 kJ) | ||
| Calories from fat | 45.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.02g | 8% | |
|---|---|---|---|
| Cholesterol | 32.37mg | 11% | |
| Sodium | 100.08mg | 4% | |
| Potassium | 309.49mg | 7% | |
| Total Carbs | 29.17g | 10% | |
| Sugars | 19.05g | 76% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 2.79g | 6% | |
| Vitamin C | 11.6mg | 19% | |
| Iron | 0.3mg | 2% | |
| Calcium | 19.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 90.09 Kcal (377 kJ) | ||
| Calories from fat | 24.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.75g | 8% | |
|---|---|---|---|
| Cholesterol | 17.76mg | 11% | |
| Sodium | 54.92mg | 4% | |
| Potassium | 169.85mg | 7% | |
| Total Carbs | 16.01g | 10% | |
| Sugars | 10.46g | 76% | |
| Dietary Fiber | 1.9g | 14% | |
| Protein | 1.53g | 6% | |
| Vitamin C | 6.4mg | 19% | |
| Iron | 0.2mg | 2% | |
| Calcium | 10.6mg | 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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