2 sheets refrigerated pie crust, or from scratch
5 cups peeled and sliced fresh peach (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
1/4 tsp. cinnamon (optional)
1/8 tsp. salt
2 Tbsp. butter
Instructions
Line a 9" pie plate with 1 crust, leaving a 1" overhang around the edge. Set aside.
In a large bowl, combine the peaches, lemon juice, orange zest, and extract. In another bowl whisk together the sugar, cornstarch, nutmeg, and salt. Add to peach mixtures and toss gently to coat. Pour into crust and dot with butter.
Roll out remaining crust into a 1/8" thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to bottom crust; fold overhang over. Lightly press or flute the edge. OR, just cover the pie with the whole top crust and cut vents. Egg wash and sugar sprinkle are optional. Cover the edges loosely with foil.
Bake at 400°F for 40 minutes. Remove foil and bake until crust is gold brown and filling is bubbly; about 10-15 minutes longer. Cool on a wire rack. Store in the refrigerator.
via Taste of Home
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