Directions:
- In a large bowl, combine the sugar, tapioca, cinnamon, orange peel, salt and cloves. Add peaches; toss gently to coat. Let stand for 15 minutes.
- Cut pastry sheet in half. On a lightly floured surface, roll out one half into an 8-in. circle. Transfer to a 7-in. pie plate; trim pastry even with edge. Add filling.
- Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg white; sprinkle with coarse sugar and additional cinnamon.
- Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 448.64 Kcal (1878 kJ) | ||
| Calories from fat | 135.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.04g | 23% | |
|---|---|---|---|
| Sodium | 334.5mg | 14% | |
| Potassium | 287.22mg | 6% | |
| Total Carbs | 75.86g | 25% | |
| Sugars | 49.37g | 197% | |
| Dietary Fiber | 5.33g | 21% | |
| Protein | 5.7g | 11% | |
| Vitamin C | 176.4mg | 294% | |
| Iron | 1.5mg | 8% | |
| Calcium | 13mg | 1% | |
| Amount Per 100 g | |||
| Calories | 175.78 Kcal (736 kJ) | ||
| Calories from fat | 53.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.89g | 23% | |
|---|---|---|---|
| Sodium | 131.06mg | 14% | |
| Potassium | 112.53mg | 6% | |
| Total Carbs | 29.72g | 25% | |
| Sugars | 19.34g | 197% | |
| Dietary Fiber | 2.09g | 21% | |
| Protein | 2.23g | 11% | |
| Vitamin C | 69.1mg | 294% | |
| Iron | 0.6mg | 8% | |
| Calcium | 5.1mg | 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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