Golden Peach Pie

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READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (9 inch) pastry for double-crust pie
  • 5
    cups peaches, sliced, peeled, fresh (about 5 medium)
  • 2
    teaspoons lemon juice
  • 12
    teaspoon orange peel, grated
  • 18
    teaspoon almond extract
  • 1
    cup sugar
  • 14
  • 14
    teaspoon ground nutmeg
  • 18
    teaspoon salt
  • 2
    tablespoons butter
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DIRECTIONS

  • Line a 9-in. pie plate with bottom pastry; trim even with edge of plate.
  • Set aside.
  • In a large bowl, combine the peaches, lemon juice, orange peel and extract.
  • Combine the sugar, cornstarch, nutmeg and salt.
  • Add to peach mixture; toss gently to coat.
  • Pour into crust; dot with butter.
  • Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry.
  • Set cutouts aside.
  • Place top crust over filling.
  • Trim, seal and flute edges.
  • Brush pastry and cutouts with milk; place cutouts on top of pie.
  • Cover the edges loosely with foil.
  • Bake at 400 for 40 minutes.
  • Remove foil; bake 10-15 minutes longer or until crust is golden brown and filling is bubbly.
  • Cool on a wire rack.
  • Store in the refrigerator.
  • Yield: 8 servings.
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