Nutrition information per serving: 425 calories, 17 grams fat (8 grams saturated fat), 18mg cholesterol, 267mg sodium, 67 grams carbohydrates (36 grams sugars, 2 grams fiber), 3 grams protein
- Pastry for 9 inch double crust pie
- 5 cups sliced peeled fresh peaches (about five 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
Preheat oven to 400F.
Line a 9 inch pie plate with bottom pastry. Trim, leaving a 1 inch overhang around edge. Set aside.
In a large bowl, combine the peaches, lemon juice, orange zest, and almond extract.
Combine sugar, cornstarch, nutmeg, and salt. Add to peach mixture and toss gently to coat.
Pour into crust. Dot with butter.
Roll out remaining pastry to a ⅛ inch 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.
Bake at 400F for 40 minutes. Remove foil and bake 10-15 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
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