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Golden Peach Pie

TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling YIELD: 8 servings.
Years ago, I entered this pie in the Park County Fair in Livingston. It won a first-place blue ribbon plus a purple ribbon for best all around! Family and friends agree with the judges—it's a perfectly peachy pie. —Shirley Olson, Polson, Montana

Ingredients

  • 2 sheets refrigerated pie crust
  • 5 cups sliced peeled fresh peaches (about 5 medium)
  • 2 teaspoons lemon juice
  • 1/2 teaspoon grated orange zest
  • 1/8 teaspoon almond extract
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 2 tablespoons butter
  • Optional: Heavy whipping cream and coarse sugar

Directions

  • 1. Line a 9-in. pie plate with 1 crust; trim, leaving a 1-in. overhang around rim. Set aside. In a large bowl, combine the peaches, lemon juice, orange zest and extract. Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat. Pour into crust; dot with butter.
  • 2. Roll out remaining crust to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to bottom crust; fold overhang over. Lightly press or flute edge. If desired, brush lattice with heavy cream and sprinkle with sugar. Cover the edge loosely with foil.
  • 3. Bake at 400° for 40 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 10-15 minutes longer. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts

1 piece: 425 calories, 17g fat (8g saturated fat), 18mg cholesterol, 267mg sodium, 67g carbohydrate (36g sugars, 2g fiber), 3g protein.

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