Golden Peach Pie
Source of Recipe
From "Taste of Home Grandma's Favorites"
"Years ago, I entered this pie in a county fair, and 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."
List of Ingredients
◦ 2 sheets refrigerated pie crust
◦ 5 cups sliced peeled fresh peaches (about 5 medium)
◦ 2 teaspoons lemon juice
◦ ½ teaspoon grated orange zest
◦ ⅛ teaspoon almond extract
◦ 1 cup sugar
◦ ¼ cup cornstarch
◦ ¼ teaspoon ground nutmeg
◦ ⅛ teaspoon salt
◦ 2 tablespoons butter
Line a 9-inch pie plate with one crust; trim, leaving a 1-inch overhang around edge. Set aside. In a large bowl, combine the peaches, lemon juice, grated 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.
Roll out remaining crust to 1 ⅛-inch-thick circle; cut into strips of various widths. Arrange over filling in a lattice pattern. Trim and seal strips to bottom crust; fold overhang over. Lightly press or flute edge. Cover the edges loosely with foil.
Bake at 400° F for 40 minutes.
Remove foil; bake until crust is golden brown and filling is bubbly, 10 to 15 minutes longer. Cool on a wire rack. Store in the refrigerator.
Makes 8 servings