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Peach Pie
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Pastry for double-crust pie (9 inches)
5 cups sliced peeled fresh peaches
1 tablespoon lemon juice
1/2 teaspoon almond extract
1 cup sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon salt
2 tablespoons butter
Line a 9-in. pie plate with bottom crust. Trim pastry to 1 in. beyond edge of pie
plate; set aside. In a large bowl, combine the peaches, lemon juice and
extract. Add sugar, tapioca and salt; toss gently. Let stand for 15 minutes.
Pour into crust; dot with butter. Roll out remaining pastry; make a lattice
crust. Seal and flute edges. Cover edges loosely with foil. Bake at 425°
for 20 minutes. Remove foil; bake 20-30 minutes longer or until crust is golden
brown and filling is bubbly. Cool on a wire rack.
Yield: 6-8 servings.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |