Peach Pie Filling

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.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 6  cups  peeled and sliced ripe  fresh peaches (about 6 large or 11 medium, totaling 3 pounds)
• 3⁄4 cup granulated sugar, plus
• 2  tablespoons granulated sugar (plus additional 1 1/2 tbl for finishing crust)
• 3  tablespoons potato starch or 3  tablespoons potato flour or 3  tablespoons arrowroot
• 1  pinch salt
• 1⁄2 teaspoon  almond extract
• 1  tablespoon butter, cut into small pieces
• 1  egg white, beaten

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.