 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
Lemon juice adds a nice tang but also keeps peaches from turning dark. Frozen peaches can be used if they are first thawed and well drained. Ingredients:
pastry for double-crust pie (9 inches) |
5 cups sliced peeled fresh peaches |
1 tablespoon lemon juice |
1/2 teaspoon almond extract |
1 cup sugar |
1/4 cup quick-cooking tapioca |
1/4 teaspoon salt |
2 tablespoons butter |
Directions:
1. Line a 9-in. pie plate with bottom crust. Trim pastry to 1 in. beyond edge of pie plate; set aside.
2. In a large bowl, combine the peaches, lemon juice and extract. Add sugar, tapioca and salt; toss gently. Let stand for 15 minutes.
3. Pour into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges.
4. Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 20-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
|
|