Monday, August 16, 2010

Peach Pie

We inherited a huge box of delicious fresh peaches. The first order of business was making this deliciously amazing peach pie. Even after making a pie and devouring a dozen peaches, we're still left with a lot. Peach freezer jam and peach cobbler are up next.

Before being thrown into the oven:

Peach Pie with Almond-Pecan Streusel

Pastry crust for 1 (9-inch) single-crust pie
5 cups peeled, sliced peaches (5 or 6 large peaches)
1/2 to 3/4 cup granulated sugar
2 1/2 to 3 tablespoons cornstarch
Dash of ground nutmeg
1 egg white, lightly beaten
1 tablespoon lemon juice
1/8 teaspoon almond extract
1/3 cup packed light brown sugar
1/2 cup flour
6 tablespoons unsalted butter
1/2 cup finley chopped pecans
1/2 cup finely chopped almonds

Preheat oven to 425.
Line a 9-inch pie plate with the pie crust.
In a large bowl, combine sliced peaches, sugar, cornstarch and nutmeg.
Allow to stand 15 minutes.
Lightly brush uncooked pie shell with a thin layer of egg white to moisture-proof the pie crust.
Stir lemon juice and almond extract into peach mixture; spoon mixture into pie shell.
Mix brown sugar with flour.
Cut in butter until crumbly.
Stir in nuts.
Sprinkle mixture over peaches
Bake for 15 minutes.
Reduce oven temperature to 400 and bake 35 minutes more.
To prevent overbrowning of rim of crust, cover edges with strips of foil. Makes 8 servings.