Golden Peach Pie

PREP: 20 min. • BAKE: 50 min. + cool­ing MAKES: 8 serv­ings

Simple & Delicious - - RECIPE INDEX -

Years ago, I en­tered this pie in the Park County Fair in Liv­ingston, Mon­tana. It won a first-place blue rib­bon plus a pur­ple rib­bon for Best All Around! Fam­ily and many friends agree with the judges—it’s a per­fectly peachy pie. —Shirley Ol­son, Pol­son, MT

Pas­try for dou­ble-crust pie (9 in.) 5 cups sliced peeled fresh peaches (about 5 medium) 2 tsp. lemon juice 1/2 tsp. grated orange zest 1/8 tsp. al­mond ex­tract 1 cup sugar 1/4 cup corn­starch 1/4 tsp. ground nut­meg 1/8 tsp. salt 2 Tbsp. but­ter

1. Line a 9-in. pie plate with bot­tom pas­try; trim, leav­ing a 1-in. over­hang around edge. Set aside. In a large bowl, com­bine the peaches, lemon juice, orange zest and ex­tract. Com­bine sugar, corn­starch, nut­meg and salt. Add to peach mix­ture; toss gen­tly to

coat. Pour into crust; dot with but­ter. 2. Roll out re­main­ing pas­try to a 1/8-in.-thick cir­cle; cut into strips of var­i­ous widths. Ar­range over fill­ing in a lat­tice pat­tern. Trim and seal strips to bot­tom pas­try; fold over­hang over; seal or flute edge. Cover edge loosely with foil. 3. Bake at 400° for 40 min­utes. Re­move foil; bake 10-15 min­utes longer or un­til crust is golden brown and fill­ing is bubbly. Cool on a wire rack. Store in the re­frig­er­a­tor.

PER SERV­ING 425 cal., 17g fat (8g sat. fat), 18mg chol., 267mg sod., 67g carb. (36g sug­ars, 2g fiber), 3g pro.

Golden Peach Pie

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