2 sheets refrigerated pie crust
5 cups sliced peeled fresh peaches (about 5 medium)
2 teaspoons lemon juice
1/2 teaspoon grated orange zest
1/8 teaspoon almond extract
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons butter
Optional: Heavy whipping cream and coarse sugar
1. Line a 9-in. pie plate with 1 crust; trim, leaving a 1-in. overhang around rim. Set aside. In a large bowl, combine the peaches, lemon juice, orange zest and extract. Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat. Pour into crust; dot with butter.
2. Roll out remaining crust to a 1/8-in.-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 edge. If desired, brush lattice with heavy cream and sprinkle with sugar. Cover the edge loosely with foil.
3. Bake at 400° for 40 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 10 to 15 minutes longer. Cool on a wire rack. Store in the refrigerator.
Prize Winning Recipe
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
YIELD: 8 servings.
1 piece: 425 calories, 17g fat (8g saturated fat), 18mg cholesterol, 267mg sodium, 67g carbohydrate (36g sugars, 2g fiber), 3g protein.