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    Creamy Peach Pie

    Source of Recipe

    Taste of Home

    Recipe Link: www.tasteofhome.com/Recipes/Creamy-Peach-Pie-2

    List of Ingredients

    Pastry for double-crust pie (9 inches)
    3/4 cup plus 1 tablespoon sugar, divided
    3 tablespoons cornstarch
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground ginger
    1/4 teaspoon ground cinnamon
    4 tablespoons whipping cream, divided
    1 tablespoon lemon juice
    1/2 teaspoon almond extract
    7 cups sliced peeled peaches (about 7 medium)

    Recipe

    Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a bowl, combine 3/4 cup sugar, cornstarch, nutmeg, ginger and cinnamon; stir in 3 tablespoons cream, lemon juice and extract. Add the peaches; toss gently. Pour into the crust.

    Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry. Place top crust over filling; trim, seal and flute edges. Brush pastry and cutouts with remaining cream. Place cutouts on top of pie; sprinkle with remaining sugar.

    Cover edges loosely with foil. Bake at 400° for 40 minutes. Remove foil; bake 8-12 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.

 

 

 


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