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Ingredients
US|METRIC
8 SERVINGS
- 4 cups peaches (peeled, sliced fresh, 6 to 8 peaches)
- 1 Tbsp. lemon juice
- 1 1/4 cups sugar
- 3 Tbsp. quick cooking tapioca
- 1/8 tsp. salt
- 1/8 tsp. ground nutmeg
- Classic Crisco Pie Crust (Double Crust)
- 2 Tbsp. butter
- vanilla ice cream
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Directions
- TOSS peach slices gently with lemon juice. Combine sugar, tapioca, salt and nutmeg. Mix lightly with peaches.
- HEAT oven to 400ºF.
- PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Pour peach filling into crust. Dot with butter.
- ROLL out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam.
- BAKE 40 to 50 minutes or until fruit is tender and crust is golden. Cool slightly on a rack before cutting. Serve with ice cream, if desired.
NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
| Calories470Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat6g30% |
| Trans Fat0g |
| Cholesterol10mg3% |
| Sodium360mg15% |
| Potassium |
| Protein4g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate67g22% |
| Dietary Fiber2g8% |
| Sugars38g |
| Vitamin A6% |
| Vitamin C10% |
| Calcium2% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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