Directions:
- Line a 9-in. pie plate with bottom crust. Trim pastry to 1 in. beyond edge of pie plate; set aside.
- In a large bowl, combine the peaches, lemon juice and extract. Add sugar, tapioca and salt; toss gently. Let stand for 15 minutes.
- Pour into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges.
- Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 20-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.47 Kcal (1392 kJ) | ||
| Calories from fat | 34.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 110.4mg | 5% | |
| Potassium | 275.7mg | 6% | |
| Total Carbs | 75.81g | 25% | |
| Sugars | 65.7g | 263% | |
| Dietary Fiber | 4.23g | 17% | |
| Protein | 2.13g | 4% | |
| Vitamin C | 196.8mg | 328% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 136.71 Kcal (572 kJ) | ||
| Calories from fat | 14.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.58g | 6% | |
|---|---|---|---|
| Cholesterol | 4.18mg | 3% | |
| Sodium | 45.4mg | 5% | |
| Potassium | 113.37mg | 6% | |
| Total Carbs | 31.17g | 25% | |
| Sugars | 27.02g | 263% | |
| Dietary Fiber | 1.74g | 17% | |
| Protein | 0.88g | 4% | |
| Vitamin C | 80.9mg | 328% | |
| Iron | 0.1mg | 1% | |
| Calcium | 3.7mg | 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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