peach pie

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Filed Under:dessert, fruit, pie,

Servs: 6  Prep: 15m  Cook: 50m  

"Lemon juice adds a nice tang but also keeps peaches from turning dark. Frozen peaches can be used if they are first thawed and well drained."

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Ingredients [?] Change Serving Size Add all ingredients to Shopping List

  •   1/2 teaspoon almond extract
  •   1 tablespoon lemon juice
  •   1 cup sugar
  •   1 pastry for double-crust pie
  •   1/4 teaspoon salt
  •   5 cups sliced peeled peaches
  •   2 tablespoons butter or margarine
  •   1/4 cup quick-cooking tapioca

Instructions

    1. Line a 9-in. pie plate with bottom crust. Trim pastry to 1 in. beyond edge of pie plate; set aside. In a bowl, combine peaches, lemon juice and extract. Add sugar, tapioca and salt; toss gently. Pour into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil. Bake at 425 degrees F for 20 minutes. Remove foil; bake 20-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack.

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