Deep Dish Peach Pie Recipe
Ingredients
| Pastry for single crust pie | ||
| Sugar | 1 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| 3 pounds peaches, seeded, pared and sliced | ||
| 2 tablespoons REALEMON® Lemon Juice from Concentrate | ||
| Margarine | 1 Tablespoon, melted | |
| Almond extract | 1/4 Teaspoon | |
| Almonds | 2 Tablespoon, sliced | |
Directions
Preheat oven to 375°F.
Remove and reserve 1 tablespoon sugar.
In small bowl, combine remaining sugar and cornstarch.
In large bowl, toss peaches with ReaLemon® brand; add sugar mixture, margarine and extract.
Turn into 8-inch square baking dish.
Roll pastry to 9-inch square; cut slits near center.
Place pastry over filling; turn under edges, seal and flute.
Sprinkle with reserved 1 tablespoon sugar and almonds.
Bake 45 to 50 minutes or until golden brown.
Cool on wire rack
Remove and reserve 1 tablespoon sugar.
In small bowl, combine remaining sugar and cornstarch.
In large bowl, toss peaches with ReaLemon® brand; add sugar mixture, margarine and extract.
Turn into 8-inch square baking dish.
Roll pastry to 9-inch square; cut slits near center.
Place pastry over filling; turn under edges, seal and flute.
Sprinkle with reserved 1 tablespoon sugar and almonds.
Bake 45 to 50 minutes or until golden brown.
Cool on wire rack
Chef
