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Minced Peach Pie Recipe
|Pastry||1 (For Double Crust Pie)|
|Bottled mincemeat||28 Ounce|
|Canned peach slices||29 Ounce, drained (1 Can)|
Serving size: Complete recipe
Calories 2436 Calories from Fat 133
% Daily Value*
Total Fat 15 g22.9%
Saturated Fat 2 g10.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2093.8 mg87.2%
Total Carbohydrates 579 g193%
Dietary Fiber 28 g112.1%
Sugars 423.9 g
Protein 16 g32.8%
Vitamin A 125.6% Vitamin C 38.4%
Calcium 34.2% Iron 28.2%
*Based on a 2000 Calorie diet
Line a 9-inch pie plate with half of the pastry.
Trim pastry to edge of pie plate.
In mixing bowl combine prepared mincemeat and drained peaches.
Pour mixture into pastry-lined pie plate.
Cut slits in top crust; place pastry atop filling.
Seal and flute edge.
Brush top with a little milk and sprinkle with some sugar.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 25 minutes.
Remove foil; bake about 25 minutes more or till crust is golden.
Cool on rack before serving.