Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Pie Crust | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 24- ounce jar picante sauce
- 1 cup packed brown sugar
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 can (29 ounces) cling peach halves , drained and chopped
- ½ package (15 ounces) refrigerated pie crust (1 crust)
Directions
Mix picante sauce, brown sugar, flour, cinnamon, and salt in 3- quart saucepan .
Cook and stir over medium heat until mixture boils .
Reduce heat to low.
Cook and stir 2 minutes more or until mixture thickens.
Stir in peaches. Remove from heat and let cool.
Pour mixture into 9-inch deep-dish pie plate .
Heat oven to 400°F .
Let pie crust stand at room temperature 15 minutes or until it's easy to handle.
Gently put the pie crust over the sauce mixture. Crimp or roll edges to seal.
Cut slits in crust with knife.
Bake for 40 minutes or until crust is golden brown.
Serve warm.