Pastry for double crust pie (9 inches)
5 cups sliced, peeled fresh peaches
2 teaspoons lemon juice
1/2 teaspoon grated orange peel
1/8 teaspoon almond extract
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons butter
Line 9-inch pie plate with bottom pastry; trim even with edge of plate. Set aside.
In a large bowl, combine the peaches, lemon juice, orange peel and extract.
Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat.
Pour into crust. Dot with butter.
Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry. Set cutouts aside.
Place top over crust 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 for 40 minutes. Remove the foil; bake 10-15 minutes longer or until the crust is golden brown and filling is bubbly. Cool on a wire rack.
Bake: 50 minutes + cooking
Didn't she do such a great job decorating it?! Paired with hot chili and french bread on a cold fall night, it was a perfect combination!