Fresh Peach Pie

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READY IN: 2hrs
SERVES: 8
YIELD: 1 Pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425.
  • In large mixing bowl sprinkle sliced peaches with lemon juice and almond extract.
  • Stir gently mixing well.
  • Combine white sugar, brown sugar, salt and cinnamon, stirring well.
  • Add flour to sugar mixture, mixing well.
  • Combine peach mixture with flour & sugar mixture tossing gently to mix.
  • Place bottom crust into 9" pie plate, pressing on sides and bottom to fit.
  • Pour peach mixture into pie crust.
  • Slice butter thinly and randomly place on top of peaches.
  • Place second crust on top of peaches, folding top edge of crust under bottom edge of crust.
  • Crimp with fork to seal around edges or using thumb and forefinger to flute edge.
  • Make two slits in top crust.
  • Bake at 425 for 20 minutes then reduce oven temperature to 350 and bake an additional 40 minutes or until top crust is golden brown.
  • If edges of crust start browning too much cover with foil.
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