Directions:
- Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
- In a small bowl, combine the egg, cream, sugar, flour and butter. Arrange peach slices in crust; pour egg mixture over top. Bake for 10 minutes.
- Reduce heat to 350°. Bake 35-45 minutes longer or until center is almost set. Cool on a wire rack. Store in the refrigerator. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 463.82 Kcal (1942 kJ) | ||
| Calories from fat | 203.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.64g | 35% | |
|---|---|---|---|
| Cholesterol | 59.75mg | 20% | |
| Sodium | 269.83mg | 11% | |
| Potassium | 246.62mg | 5% | |
| Total Carbs | 61.19g | 20% | |
| Sugars | 34.85g | 139% | |
| Dietary Fiber | 3.96g | 16% | |
| Protein | 6.7g | 13% | |
| Vitamin C | 117.8mg | 196% | |
| Iron | 1.7mg | 9% | |
| Calcium | 47mg | 5% | |
| Amount Per 100 g | |||
| Calories | 202.1 Kcal (846 kJ) | ||
| Calories from fat | 88.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.87g | 35% | |
|---|---|---|---|
| Cholesterol | 26.03mg | 20% | |
| Sodium | 117.57mg | 11% | |
| Potassium | 107.46mg | 5% | |
| Total Carbs | 26.66g | 20% | |
| Sugars | 15.19g | 139% | |
| Dietary Fiber | 1.72g | 16% | |
| Protein | 2.92g | 13% | |
| Vitamin C | 51.3mg | 196% | |
| Iron | 0.7mg | 9% | |
| Calcium | 20.5mg | 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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