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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Fourteen years ago, I entered this beautiful lattice-top pie in the Park County Fair in Livingston. It won a first-place blue ribbon plus a purple ribbon for Best All Around ! My large familyand many friends agree with the judges that it's very delicious. Ingredients:
pastry for double-crust pie (9 inches) |
5 cups sliced peeled fresh peaches (about 5 medium) |
2 teaspoons lemon juice |
1/2 teaspoon grated orange peel |
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. Set aside. In a large bowl, combine the peaches, lemon juice, orange peel and extract. Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat. Pour into crust; dot with butter.
2. Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry. Set cutouts aside. Place top crust over filling. Trim, seal and flute edges. Brush pastry and cutouts with milk; place cutouts on top of pie. Cover the edges loosely with foil.
3. Bake at 400° for 40 minutes. Remove foil; bake 10-15 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.
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