 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Since my daughter, Beth, and her husband, Gary, do not care for cake, they opted for a wedding pie on their special day. Family and friends made 75 pies, many of which were set on a tiered holder to resemble a tall wedding cake. This is Beth's favorite. Ingredients:
pastry for a double-crust pie (9 inches) |
5 cups sliced peeled peaches |
1 tablespoon lemon juice |
1/2 cup sugar |
1/4 cup packed brown sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon ground nutmeg |
1/8 teaspoon salt |
1/2 teaspoon almond extract |
2 tablespoons butter, cubed |
Directions:
1. Line a 9-in. pie plate with bottom crust; trim pastry even with edge and set aside. In a bowl, toss peaches with lemon juice. Combine the sugar, flour, nutmeg and salt; add to peaches and toss. Sprinkle with almond extract; toss gently.
2. Transfer to prepared crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Cut slits in pastry. Trim, seal and flute edges. Cover edge loosely with foil.
3. Bake at 425° for 15 minutes. Reduce heat to 350°; remove foil and bake for 45-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
|
|