Facts and Figures
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| Servings |
8 |
| Preparation Time |
|
| Cooking Time |
1 hour |
| Key Nutritional Value |
Calories 325Cal
Phosphorus 40mg
Potassium 160mg
Protein 4g
Sodium 225mg
|
Ingredients
|
| eggs |
2 |
| sugar |
3/4 cup (180 ml) |
| margarine |
3/4 stick (6 Tbsp.) (90 ml) |
| flour |
2 Tbsp. (30 ml) |
| cinnamon |
1/4 tsp. (1 ml) |
| nutmeg |
1/8 tsp. (.5 ml) |
| lemon juice |
1 tsp. (5 ml) |
| sliced peaches in heavy syrup |
1 can (29 oz.) (820 g) |
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|
Instructions
|
Using pastry blender, cut shortening into flour and salt until it is the size of small peas.
Add water a tablespoon (15 ml) at a time.
Mix and press ingredients with a fork. Form dough into a ball and turn into a floured surface.
Roll out 1/8 inch (3 mm) thick and place in a 9 inch (20 cm) pie pan.
Put drained peaches into unbaked pie crust.
Cream sugar, flour and margarine.
Add eggs and beat well. Pour into center of pie. Bake for 1 hour 325° (160° C).
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you.
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