1/2 of a 15-ounce package folded refrigerated unbaked
piecrust (1 crust)
1/4 cup granulated sugar
4 teaspoons all-purpose flour
1/4 teaspoon ground nutmeg
3 cups peeled and sliced peaches
(1 1/2 pounds)
1 tablespoon lemon juice
1 large egg, beaten
1 tablespoon water
Let the pie crust stand at room temperature according to package
directions; unfold. Line a large baking sheet with foil and lightly flour.
Place pastry on the prepared baking sheet and roll to a 14 x 11-inc oval.
In a large mixing bowl stir together granulated sugar, flour, and
nutmeg. Stir in peaches and lemon juice. Spoon peach mixture onto
pastry, leaving a 2-inch border.
Fold pastry border up and over peaches, folding edges gently as needed. Combine egg and water.Brush egg mixture onto the top and sides of the crust. Bake in a 375 degree F. oven for 40 to 45 minutes or until the crust is golden. If necessary, cover top crust with foil for the last 10 to 15 minutes of baking to prevent overbrowning. Cool for 30 minutes on the baking sheet. Makes 8 servings.
Tip: You can substitute nectarines, plums, or other summer fruit for the peaches, if desired.
Note: This is a great treat for diabetics or people who are on a sugar or fat restricted diet. Only 26 grams of carbs (excluding the 1 gram of fiber) and 0 grams of saturated fat.
Nutritional facts per serving:
Total fat: 8g
Saturated fat: 0g
Vitamin A: 4%
Vitamin C: 8%
Date: August 20, 2002