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Peaches Pie

Total Time

Prep: 15 min. + standing Bake: 40 min. + cooling

Makes

8 servings

Lemon juice adds a nice tang but also keeps peaches from turning dark. Frozen peaches can be used if they are first thawed and well drained.

Ingredients

  • 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

Directions

  1. Line a 9-in. pie plate with bottom crust. Trim pastry to 1 in. beyond edge of pie plate; set aside.
  2. In a large bowl, combine the peaches, lemon juice and extract. Add sugar, tapioca and salt; toss gently. Let stand for 15 minutes.
  3. Pour into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges.
  4. 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.

Nutrition Facts

1 piece: 425 calories, 17g fat (8g saturated fat), 18mg cholesterol, 294mg sodium, 66g carbohydrate (36g sugars, 2g fiber), 3g protein.

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