Peach Pie

Nutrition Facts:

Makes 10 servings.

Nutritional Information Per Serving:

Calories 130
Protein 1 g
Carbohydrates 28 g
Sodium 60 mg
Fat 3 g
Saturated Fat 1 g
Cholesterol 4 mg
Dietary Fiber 1 g

Ingredients:

Pastry for 2-crust 9-inch/23-cm pie
1/2 cup/125 mL sugar
1/4 cup/60 mL brown sugar
3 tbsp/45 mL Watkins Tapioca Dessert Mix
1/2 tsp/2.5 mL Watkins Purest Ground Cinnamon
1/4 tsp/1.2 mL Watkins 100% Organic Nutmeg
4 cups/1 liter sliced, peeled fresh peaches (or frozen, unsweetened peaches, thawed)
1 tbsp/15 mL fresh lemon juice
1/2 tsp/2.5 mL Watkins Peach Extract
1 tbsp/15 mL cold butter
Vanilla ice cream, optional

Directions:

Prepare dough; divide in half. On lightly floured surface, roll out one portion of dough to an 11-inch/28-cm circle. Fit into 9-inch/23-cm pie pan. Combine sugars, dessert mix, cinnamon, and nutmeg in medium bowl; set aside. Combine peaches, lemon juice and peach extract; add to sugar mixture, tossing to coat peaches. Spoon peach mixture into unbaked pie shell. Dot with butter. Roll out remaining dough and cut into strips to make a lattice top; fit over peach filling and flute edge. Cover edge with foil. Bake at 375ºF/190ºC for 25 minutes. Remove foil; bake 25 to 30 minutes longer, until crust is golden brown and peaches are tender. Serve warm or at room temperature with ice cream, if desired.

Makes 10 servings.

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