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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a wonderful peach pie! I like mine without the raspberry sauce topping, as I do not care for raspberries. However, I have made the sauce for company and it has always gone over to great comments and recipe requests. From Pillsbury: Fresh peaches never tasted better! An old-fashioned favorite is even better with a lusciously easy berry sauce. Ingredients:
1 pie crust (box 15 oz pillsbury softened as directed on box.) |
5 1/2 cups fresh peaches, peeled and sliced (8 to 9 medium up to 6 cups total) |
1 tablespoon lemon juice |
1 cup sugar |
1/4 cup cornstarch |
1/4 teaspoon ground nutmeg |
1/4 teaspoon salt |
1/4 cup sugar |
1 tablespoon cornstarch |
1 (12 ounce) bag whole frozen raspberries (thawed, drained and liquid reserved. can substitute blackberries.) |
1/2 teaspoon almond extract |
Directions:
1. PIE DIRECTIONS:.
2. Heat oven to 400°F
3. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
4. In large bowl, gently mix peaches and lemon juice to coat.
5. Gently stir in all remaining pie ingredients.
6. Spoon into crust-lined pan and top with second crust; seal edge and flute.
7. Cut slits in several places in top crust.
8. Bake 35 to 45 minutes or until golden brown.
9. After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
10. Cool at least 1 hour before serving.
11. SAUCE DIRECTIONS:.
12. Meanwhile, in 2-quart saucepan, mix sugar and cornstarch.
13. If necessary, add water to reserved raspberry liquid to measure 1/2 cup.
14. Gradually stir liquid into sugar mixture and cook, stirring contantly, over medium heat until mixture boils and thickens.
15. Gently fold in raspberries; stir in almond extract.
16. Cool completely, about 1 hour.
17. To serve, cut pie into wedges; place on individual dessert plates.
18. Spoon sauce over pie.
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