Golden Peach Pie

Source: Jan Taylor

Pastry for double-crust pie (9 inches)
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 teaspoons lemon juice
1/2 teaspoon grated orange peel
1/8 teaspoon almond extract
5 cups sliced peeled fresh peaches (about 5 medium)
2 tablespoons butter or margarine
Milk

Line a 9-inch pie plate with bottom pastry; trim even with edge of plate. Set aside.

In a bowl, combine sugar, cornstarch, nutmeg and salt; stir in lemon juice, orange peel and extract. Add the peaches; toss gently. Pour into crust; dot with butter. Roll out remaining pastry to make a lattice crust or to fit top of pie; make decorative cutouts in pastry. Set cutouts aside.

Place top crust over filling. Trim, seal and flute edges. Brush pastry and cutouts with milk; place cutouts on top of pie. Cover the edges loosely with foil. Bake at 400 degrees F 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.

Makes 6-8 servings.

ENJOY!