Fresh Peach Pie


  • 3 c. sliced peaches
  • 1 Tbsp. lemon juice
  • 1/4 c. sugar
  • orange juice
  • lemon juice
  • 3 Tbsp. cornstarch
  • 2 Tbsp. butter or margarine
  • dash of salt
  • 1/4 tsp. almond extract
  • 1 baked 9-inch pastry shell
  • whipped cream
  1. Slice peaches, sprinkle with lemon juice and sugar. Allow to stand for 1 hour. Drain, reserving juice. To peach juice, add enough orange juice (and a little more lemon) to make 1 cup. Add a bit more sugar if desired.
  2. Place juice in saucepan with cornstarch, stirring to blend. Cook over low heat until thick, stirring constantly.
  3. Remove from heat and add butter, salt and almond extract. Mix sliced peaches into sauce.
  4. Cool and pour into baked pastry shell. Chill.
  5. To serve, top with whipped cream.


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