Directions:
- Melt butter in a 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 | 1093.02 Kcal (4576 kJ) | ||
| Calories from fat | 577.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.12g | 99% | |
|---|---|---|---|
| Cholesterol | 48.55mg | 16% | |
| Sodium | 1027.22mg | 43% | |
| Potassium | 568.35mg | 12% | |
| Total Carbs | 118.01g | 39% | |
| Sugars | 28.58g | 114% | |
| Dietary Fiber | 10.73g | 43% | |
| Protein | 15.4g | 31% | |
| Vitamin C | 17.4mg | 29% | |
| Iron | 6.1mg | 34% | |
| Calcium | 45mg | 5% | |
| Amount Per 100 g | |||
| Calories | 241.21 Kcal (1010 kJ) | ||
| Calories from fat | 127.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.15g | 99% | |
|---|---|---|---|
| Cholesterol | 10.71mg | 16% | |
| Sodium | 226.69mg | 43% | |
| Potassium | 125.42mg | 12% | |
| Total Carbs | 26.04g | 39% | |
| Sugars | 6.31g | 114% | |
| Dietary Fiber | 2.37g | 43% | |
| Protein | 3.4g | 31% | |
| Vitamin C | 3.8mg | 29% | |
| Iron | 1.3mg | 34% | |
| Calcium | 9.9mg | 5% | |
* 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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