Creamy Peach Pie Recipe

Creamy Peach Pie Recipe photo by Taste of Home

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"This pie always receives rave reviews and is especially good when peaches are in season," says Mary Ann Bostic of Sinks Grove, West Virginia.

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Creamy Peach Pie Recipe

Prep: 15 min. Bake: 50 min.

Yield: 6-8 Servings

15 50 65

Ingredients

Pastry for double-crust pie (9 inches)
3/4 cup plus 1 tablespoon sugar, divided
3 tablespoons cornstarch
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
4 tablespoons heavy whipping cream, divided
1 tablespoon lemon juice
1/2 teaspoon almond extract
7 cups sliced peeled peaches (about 7 medium)

Directions

Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a bowl, combine 3/4 cup sugar, cornstarch, nutmeg, ginger and cinnamon; stir in 3 tablespoons cream, lemon juice and extract. Add the peaches; toss gently. Pour into the crust.
Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry. Place top crust over filling; trim, seal and flute edges. Brush pastry and cutouts with remaining cream. Place cutouts on top of pie; sprinkle with remaining sugar.
Cover edges loosely with foil. Bake at 400° for 40 minutes. Remove foil; bake 8-12 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 423 calories, 17 g fat (8 g saturated fat), 20 mg cholesterol, 203 mg sodium, 66 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Creamy Peach Pie in Taste of Home August/September 2003, p49