Bride’S Peach Pie

Name: Bride’S Peach Pie
Ingredients: 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

10 ingredients

3 steps

Ingredients

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

Directions

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.