Easy Southern Peach Pie

Recipe by Brandess
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READY IN: 1hr 15mins
SERVES: 8
YIELD: 1 Pie
UNITS: US

INGREDIENTS

Nutrition
  • PIE INGREDIENTS
  • 1
    pie crust (box 15 oz Pillsbury softened as directed on box.)
  • 5 12
    cups fresh peaches, peeled and sliced (8 to 9 medium up to 6 cups total)
  • 1
    tablespoon lemon juice
  • 1
    cup sugar
  • 14
  • 14
    teaspoon ground nutmeg
  • 14
    teaspoon salt
  • SAUCE INGREDIENTS
  • 14
    cup sugar
  • 1
    tablespoon cornstarch
  • 1
    (12 ounce) bag whole frozen raspberries (thawed, drained and liquid reserved. Can substitute blackberries.)
  • 12
    teaspoon almond extract
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DIRECTIONS

  • PIE DIRECTIONS:
  • Heat oven to 400°F
  • Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • In large bowl, gently mix peaches and lemon juice to coat.
  • Gently stir in all remaining pie ingredients.
  • Spoon into crust-lined pan and top with second crust; seal edge and flute.
  • Cut slits in several places in top crust.
  • Bake 35 to 45 minutes or until golden brown.
  • After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
  • Cool at least 1 hour before serving.
  • SAUCE DIRECTIONS:
  • Meanwhile, in 2-quart saucepan, mix sugar and cornstarch.
  • If necessary, add water to reserved raspberry liquid to measure 1/2 cup.
  • Gradually stir liquid into sugar mixture and cook, stirring contantly, over medium heat until mixture boils and thickens.
  • Gently fold in raspberries; stir in almond extract.
  • Cool completely, about 1 hour.
  • To serve, cut pie into wedges; place on individual dessert plates.
  • Spoon sauce over pie.
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