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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 8 |
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A want-to-try recipe from Best of Country Cooking. Ingredients:
1 (9 inch) pastry for double-crust pie |
5 cups peaches, sliced, peeled, fresh (about 5 medium) |
2 teaspoons lemon juice |
1/2 teaspoon orange peel, grated |
1/8 teaspoon almond extract |
1 cup sugar |
1/4 cup cornstarch |
1/4 teaspoon ground nutmeg |
1/8 teaspoon salt |
2 tablespoons butter |
milk |
Directions:
1. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate.
2. Set aside.
3. In a large bowl, combine the peaches, lemon juice, orange peel and extract.
4. Combine the sugar, cornstarch, nutmeg and salt.
5. Add to peach mixture; toss gently to coat.
6. Pour into crust; dot with butter.
7. Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry.
8. Set cutouts aside.
9. Place top crust over filling.
10. Trim, seal and flute edges.
11. Brush pastry and cutouts with milk; place cutouts on top of pie.
12. Cover the edges loosely with foil.
13. Bake at 400 for 40 minutes.
14. Remove foil; bake 10-15 minutes longer or until crust is golden brown and filling is bubbly.
15. Cool on a wire rack.
16. Store in the refrigerator.
17. Yield: 8 servings.
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