Peach Pie Filling

MAKE IT SHINE! ADD YOUR PHOTO
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)
  • 34
    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
  • 12
    teaspoon almond extract
  • 1
    tablespoon butter, cut into small pieces
  • 1
    egg white, beaten
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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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