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  • 6servings
  • 55minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B12, C, D, E
MineralsCopper, Natrium, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. Pastry for double-crust pie (9 inches)

  2. 5 cups sliced peeled fresh peaches

  3. 1 tablespoon lemon juice

  4. 1/2 teaspoon almond extract

  5. 1 cup sugar

  6. 1/4 cup quick-cooking tapioca

  7. 1/4 teaspoon salt

  8. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. Peach Pie Recipe photo by Taste of Home Line a 9-in. pie plate with bottom crust. Trim pastry to 1 in. beyond edge of pie plate; set aside.

  2. In a large bowl, combine the peaches, lemon juice and extract. Add sugar, tapioca and salt; toss gently. Let stand for 15 minutes.

  3. Pour into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges.

  4. Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 20-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

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