Bride's Peach Pie Recipe
Since my daughter, Beth, and her husband, Gary, do not care for cake, they opted for a "wedding pie" on their special day. Family and friends made 75 pies, many of which were set on a tiered holder to resemble a tall wedding cake. This is Beth's favorite.
- Pastry for a double-crust pie (9 inches)
- 5 cups sliced peeled peaches
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/2 teaspoon almond extract
- 2 tablespoons butter, cubed
- 1. Line a 9-in. pie plate with bottom crust; trim pastry even with edge and set aside. In a bowl, toss peaches with lemon juice. Combine the sugar, flour, nutmeg and salt; add to peaches and toss. Sprinkle with almond extract; toss gently.
- 2. Transfer to prepared crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Cut slits in pastry. Trim, seal and flute edges. Cover edge loosely with foil.
- 3. Bake at 425° for 15 minutes. Reduce heat to 350°; remove foil and bake for 45-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
1 serving (1 piece) equals 398 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 269 mg sodium, 59 g carbohydrate, 2 g fiber, 3 g protein.
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