Golden peach pie
- 2 sheets refrigerated pie crust
- 5 cups sliced peeled fresh peaches (about 5 medium)
- 2 teaspoons lemon juice
- 1/2 teaspoon grated orange zest
- 1/8 teaspoon almond extract
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 2 tablespoons butter
Preparation time 10mins
Cooking time 60mins
Line a 9-in. pie plate with 1 crust; trim, leaving a 1-in. overhang around edge. Set aside. In a large bowl, combine the peaches, lemon juice, orange zest and extract. Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat. Pour into crust; dot with butter.
Roll out remaining crust to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to bottom crust; fold overhang over. Lightly press or flute edge. Cover the edges loosely with foil.
Bake at 400° for 40 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 10-15 minutes longer. Cool on a wire rack. Store in the refrigerator.