Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I have not tried this recipe. I got the recipe from USA Weekend magazine. You can find powder-fine potato starch or potato flour in the kosher or health food aisle. The recipe is by Pam Anderson. She useually has a pound of butter and a couple of shortening sticks in the freezer, which means she can start making a pie at a moment's notice.

Ingredients Nutrition

Directions

  1. Place the peaches in a large colander.
  2. Sprinkle with 2 tablespoons sugar and let stand until almost 1/2 cup juice is released, about 30 minutes.
  3. Mix 3/4 cup sugar with potato starch and salt.
  4. Add to peaches, along with almond extract; toss to combine.
  5. Pour filling into crust. Add the filling to a pie shell and dot with butter.
  6. Top filling with another crust and bake the pie for 20 minutes. Remove from oven, brush with beaten egg white, sprinkle with 1 1/2 tablespoon sugar. Bake until golden brown, about 20 minutes longer.
  7. Bake until filling bubbles, 15-20 minutes longer. Cool on a wire rack, 2-3 hours.