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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This pie always receives rave reviews and is especially good when peaches are in season, says Mary Ann Bostic of Sinks Grove, West Virginia. Ingredients:
pastry for double-crust pie (9 inches) |
3/4 cup plus 1 tablespoon sugar, divided |
3 tablespoons cornstarch |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cinnamon |
4 tablespoons heavy whipping cream, divided |
1 tablespoon lemon juice |
1/2 teaspoon almond extract |
7 cups sliced peeled peaches (about 7 medium) |
Directions:
1. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a bowl, combine 3/4 cup sugar, cornstarch, nutmeg, ginger and cinnamon; stir in 3 tablespoons cream, lemon juice and extract. Add the peaches; toss gently. Pour into the crust.
2. Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry. Place top crust over filling; trim, seal and flute edges. Brush pastry and cutouts with remaining cream. Place cutouts on top of pie; sprinkle with remaining sugar.
3. Cover edges loosely with foil. Bake at 400° for 40 minutes. Remove foil; bake 8-12 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.
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