Deep Dish Peach Pie #2

  • on March 5, 2009
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Ingrients & Directions

Pastry for 1 crust pie
1 c Sugar
2 tb Cornstarch
3 lb Peaches [seeded pared
& sliced] approx 6 cups
2 tb REALEMON lemon juice
1 tb Butter [melted] 1/4 ts Almond extract
2 tb Almonds [sliced]

1) Pre-heat the oven to 375?. Remove and reserve one tablespoon
of sugar… 2) In a small bowl, combine the remaining sugar and the
cornstarch… 3) In a large bowl, toss the peaches and the lemon
juice, then add the sugar mixture, butter and extract. Then turn into
an 8″ square baking dish… 4) Roll the pastry into 9″ square and cut
slits near the center. Place the pastry over the filling and turn the
edges under, seal and flute; sprinkle with the reserved sugar and the
almonds… 5) Bake in a 375? oven for 45 to 50 min. or `til golden
brown, cool to desired serving temp. on a wire rack, and serve…

1 Pie

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