Recipe 29: Peach Pie

1 T apricot preserves

5 cups fresh peaches, sliced

1 cup sugar

1/3-1/2 cup all-purpose flour

1/4-1/2 t cinnamon

1/4 t almond extract

2 T butter

2 T sugar

Preheat oven to 425 degrees F.

Stir together flour, 1 cup sugar, and cinnamon and set aside.

Wash, peel, and slice fresh peaches.

Mix together peaches with almond extract and combine with dry ingredients.

Brush apricot preserves onto pastry-lined pie plate. This will help keep the pastry from getting soggy.

Turn peach mixture pastry-lined pie plate and dot with butter.

Cover with top crust, cut slits in it, seal the edges.

Sprinkle top with 2 T sugar

Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.

Bake 35 - 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.

Let cool then serve with vanilla ice cream.

I found this recipe at Daily Blue Plate Special and I thought it turned out so yummy! I used the pie crust from recipe 28 and it all turned out exactly as I had hoped for. This recipe was very easy to make and because I got my peaches for such a great deal it wasn't too expensive to make. I know this pie is no where near healthy, but it was so worth it!

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