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Creamy Peach Pie

Creamy Peach Pie
"This pie always receives rave reviews and is especially good when peaches are in season," says Mary Ann Bostic of Sinks Grove, West Virginia.
6-8 ServingsPrep: 15 min. Bake: 50 min.

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.
© Taste of Home 2013

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Creamy Peach Pie (continued)

Directions (continued)

  • Yield: 6-8 servings.
Nutrition 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013