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Sinful & Fresh Peach Pie Recipe
|Ripe peaches||6 Large|
|Unbaked 9 inch pie shell||1|
|Quick cooking tapioca||15 Milliliter (1 Tablespoon)|
|Sugar||250 Milliliter (1 Cup)|
|Ground cinnamon||1 Teaspoon (5 Milliliter)|
|Light cream/Half and half||50 Milliliter (1/4 Cup)|
Serving size: Complete recipe
Calories 2868 Calories from Fat 937
% Daily Value*
Total Fat 107 g164%
Saturated Fat 51.9 g259.5%
Trans Fat 0 g
Cholesterol 795.9 mg
Sodium 953.5 mg39.7%
Total Carbohydrates 465 g155.2%
Dietary Fiber 18.5 g74.2%
Sugars 348 g
Protein 29 g58.9%
Vitamin A 96.2% Vitamin C 116.3%
Calcium 23% Iron 27.5%
*Based on a 2000 Calorie diet
Assemble Salad Maker with Thick Slicer Disc and large bowl.
Process peaches; set aside.
Sprinkle one half of tapioca on bottom of pie shell.
Mix remaining tapioca, 3/4 cup (200 ml) sugar, and cinnamon; sprinkle over peaches as they are put into pie shell.
In small mixer bowl, mix remaining sugar, egg yolks, and cream at MEDIUM until sugar is dissolved.
Pour over peaches.
Bake in preheated 425°F (220°C) oven for 15 minutes, then at 350°F (180°C) for 15 minutes.