Peach Pie Filling

Name: Peach Pie Filling
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 serving(s)
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 flour or 3 tablespoons arrowroot; 1 pinch salt; 1/2 teaspoon almond extract; 1 tablespoon butter, cut into small pieces; 1 egg white, beaten

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Recipe by internetnut

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.

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READY IN: 1hr 15mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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

Place the peaches in a large colander.
Sprinkle with 2 tablespoons sugar and let stand until almost 1/2 cup juice is released, about 30 minutes.
Mix 3/4 cup sugar with potato starch and salt.
Add to peaches, along with almond extract; toss to combine.
Pour filling into crust. Add the filling to a pie shell and dot with butter.
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.
Bake until filling bubbles, 15-20 minutes longer. Cool on a wire rack, 2-3 hours.

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