PEACH PIE

6 cups fresh peaches (peeled and sliced) (can use frozen/thawed sliced peaches also)

1&1/4 cup granulated

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1 pinch ground nutmeg

pinch salt

3/4 tsp almond extract

4 TBL diced butter

1 egg mixed with 1 TBL water for egg wash

2 discs Pie Dough

Step 1

Preheat oven to 425 degrees.

Roll out one pie dough disc 1/8-inch thickness. Drape pie pan with dough (about 1” overhang)

Set aside and keep chilled.

Step 2

In a mixing bowl put all ingredients, except butter and gently toss until all ingredients are combined.

Pour filling into pie shell. (or freezer bag)

Step 3

Dot with butter

Roll the remaining dough to 1/8-inch thickness. Drape over peach filling & butter.

Crimp the edges. Vent the top crust.

Brush with egg wash.

Step 4

Bake for 10 minutes

Lower oven to 350 degrees and continue to bake for 30-40 minutes

**If freezing pie filling, after step 2 put into ziplock freezer bag. When ready to bake thaw completely first then continue from step 3.