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Baked Peach Pie Recipe

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This recipe for Baked Peach Pie is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7 C. fresh Peaches, peeled and thickly sliced (can substitute frozen slices)
1/2 Lemon, juiced
1-1/2 C. Sugar
1/4 C. Flour
1/2 tsp. Almond extract
1/4 tsp. Nutmeg
5 Tbsp. Butter, divided
1 prepared Pastry for a 9” Double crust pie
1 Egg
Directions:
Directions:
Pre heat oven to 425º F.
Roll one half of the pie dough out to fit the bottom of the pie pan, allowing a 1” over hang and place in the refrigerator until ready to use.
In a large sauce pan, add peaches, lemon juice, sugar and flour and stir until coated. Bring fruit mixture to a low boil. Reduce heat to low and cook until fruit is just slightly tender. Remove pan from heat. Stir in almond extract, nutmeg and 3 Tbsp. butter. Allow to cool slightly.
Remove pie pan from refrigerator and fill with the cooled mixture. Dot the top of the fruit with the remaining 2 Tbsp. butter. Roll out the second crust and decorate the top of the pie with a lattice top, or any special way you like. If covering the top of your pie completely with the top crust, make sure to cut slits in the top to allow the steam to escape. Decoratively crimp the edges.
In a small bowl, whisk the egg together with 1 Tbsp. of water. Brush the top of your pie with the egg wash.
Bake for 10 minutes then lower heat to 350º for an additional 30 minutes or until the top is golden brown and the fruit is bubbly.

 

 

 

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