Thursday, August 18, 2011

Peach Pie

This is a fresh, summertime dessert recipe that tastes great.  It's a bit of work, but well worth the effort.

Yield: 8 servings.


  • Pastry for double pie crust
  • 5 cups peeled and sliced fresh peaches
  • 2 tbsp lemon juice
  • 1/8 tsp orange extract
  • 1/8 tsp almond extract
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 tsp ground nutmeg
  • 1/8 tsp salt
  • 2 tbsp butter


  1. Line a 9-inch baking plate with with the bottom pastry.
  2. In a large bowl, combine the peaches, lemon, and extracts.
  3. In a separate bowl, combine the sugar, cornstarch, nutmeg, and salt.  Add to the peach mixture and toss gently to coat.  Pour into pie crust.
  4. Cut the butter into smaller pieces and dot the peach filling.
  5. Roll out the remaining pastry and cut into strips.  Arrange in a lattice pattern.
  6. Trim and flute the edges of the pie.  Line the crust with aluminum foil.
  7. Bake at 400ºF for 40 minutes.  Remove the foil and bake for another 10-15 minutes.
  8. Cool completely on a wire rack and then store in the refrigerator.

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