FRESH AND CREAMY PEACH PIE

Fresh and Creamy Peach Pie image

"This pie always receives rave reviews and is especially good when peaches are in season," says Mary Ann Bostic of Sinks Grove, West Virginia.

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 10

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Ingredients

Pastry for double-crust pie (9 inches)
3/4 cup plus 1 tablespoon sugar, divided
3 tablespoons cornstarch
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
4 tablespoons heavy whipping cream, divided
1 tablespoon lemon juice
1/2 teaspoon almond extract
7 cups sliced peeled peaches (about 7 medium)

Steps:

Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a bowl, combine 3/4 cup sugar, cornstarch, nutmeg, ginger and cinnamon; stir in 3 tablespoons cream, lemon juice and extract. Add the peaches; toss gently. Pour into the crust., Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry. Place top crust over filling; trim, seal and flute edges. Brush pastry and cutouts with remaining cream. Place cutouts on top of pie; sprinkle with remaining sugar., Cover edges loosely with foil. Bake at 400° for 40 minutes. Remove foil; bake 8-12 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 423 calories, Fat 17g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 203mg sodium, Carbohydrate 66g carbohydrate (35g sugars, Fiber 3g fiber), Protein 3g protein.