Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 8-inch double-crust pie shell |
| 4 cups | Peeled sliced fresh peaches |
| 1½ teaspoon | Lemon juice |
| ⅔ cup | Sugar |
| 3 tablespoons | Flour |
| ¼ teaspoon | Cinnamon |
| 1 tablespoon | Margarine |
Cost: $ - Preparation Time: 15 minutes Difficulty Level: 2 - Servings: 8 slices
1. Heat oven to 425F. In large bowl, combine peaches and lemon juice. Add sugar, flour, and cinnamon; toss lightly to mix.
2. Turn into pie shell. Dot with margarine. Cover with top crust and seal.
Bake at 425F for 35-40 minutes or until juice begins to bubble through slits poked in the top crust.
NUTRITIONAL INFORMATION per serving 552 Cal; 6g Protein; 74g Carbo; 27g Fat; 405mg Sodium
Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet Connection <newsletter@...> on Jan 11, 1998