Golden Peach Pie (Best of country Pies)

 

6-8 servings

• Pastry for double-crust pie (9 inches), click here for the recipe
• 1 cup sugar
• ¼ cup cornstarch
• ¼ teapoon nutmeg
• Pinch of salt
• 2 teaspoons lemon juice
• ½ teaspoon grated orange peel
• ¼ teaspoon almond extract
• 5 cups sliced peeled fresh peaches
• 2 tablespoons butter or margarine
• Milk

1. Line a 9-in. pie plate with bottom pastry ; trim even with edge of plate and set aside.
2. In a bowl, combine sugar, cornstarch, nutmeg and salt ; stir in lemon juice, orange peel and almond extract.
3. Add the peaches and toss gently ; pour into crust and dot with butter.
4. Roll out remaining pastry to fit top of pie ; make decorative cutouts in pastry and set aside.
5. Place top crust over filling and trim,seal and flute edges.
6. Brush pastry and cutouts with milk ; place cutouts on top of pie and cover the edges loosely with foil.
7. Bake at 400F for 40 minutes, remove foil and bake 10-15 minutes lomger or until crust is golden brown and filling is bubbly.
8. Cool on a wire rack.

BON APPÉTIT