6 cups of sliced Peaches

Juice of ½ Lemon

3 Tbsps. Cornstarch

½ cup Sugar

¼ tsp. Cinnamon

1/8 tsp. Nutmeg

¼ tsp. Almond Extract*

Double Pie Crust 




  • Peel and pit the Peaches; cut in half then slice  into ¼” slices.
  • Place in a large mixing bowl; sprinkle with the Lemon Juice, then gently combine with the Sugar, Cornstarch, Cinnamon and Nutmg.
  • Roll out half the Pastry and line a 9” pie pan, allowing the dough to hang over the sides.
  • Fill the pastry with the Peaches, and then roll out the other half of the dough.
  • Fit over the top, trim and crimp the edges; slash the top crust to allow for steam venting.
  • Bake at 450 degrees for 15 minutes on bottom oven rack; lower oven to 375 degrees and move pie to middle of oven.  Bake another 15 minutes.
  • Brush top crust with beaten egg; sprinkle with coarse sugar if desired, then bake for another 15 minutes or until the crust is golden brown.
  • Serve warm or cold.


Yield – 1 – 9 inch pie (4-6 servings)


*The Almond Extract enhances the flavor of the peaches

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