Fresh Peach Pie
Taken from my “Favorites” folder!
Servings 8
Ingredients:
pastry for a double crust 9-inch pie
1 cup sugar
1/4 teaspoon cornstarch
1/4 teaspoon ground nutmeg
pinch salt (about 1/8 teaspoon)
3 teaspoon lemon juice
1 teaspoon grated orange peel
1/8 teaspoon almond extract
6 medium fresh peaches, peeled and sliced
2 tablespoons cold butter, finely cubed
whipping cream or 18% table cream
sugar (optional)
Instructions:
Line the bottom of a 9-inch pie plate with pastry, then trim if needed to fit around the pie plate.
In a large bowl combine the sugar with cornstarch, nutneg and salt; stir in the lemon juice, orange peel and extract.
Add in the sliced peaches and toss to coat.
Transfer into the crust, then dot with cold butter cubes.
Fit the remaining pastry over the top then trim, seal and flute the edges.
Brush the top with cream then sprinkle with sugar if desired.
Place the pie plate onto a baking sheet.
Cover the edges of the crust loosely with foil.
Bake in a preheated 400 degree F oven for 40 minutes.
Remove the foil and continue baking for another 10-15 minutes.
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