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!