Recipe Alert*** Peach Pie!

Courtesy Paula Deen

Ingredients

Directions

Pre heat oven to 425º F.

Roll one half of the pie dough out to fit the bottom of your pie pan,
allowing a 1” over hang and place in the refrigerator until ready to
use.

In a large sauce pan, add peaches, lemon juice, sugar and flour and
stir until coated. Bring fruit mixture to a low boil. Reduce heat to low
and cook until fruit is just slightly tender. Remove pan from heat.
Stir in almond extract, nutmeg and three tablespoons butter. Allow to
cool slightly.

Remove pie pan from refrigerator and fill with the cooled mixture.
Dot the top of the fruit with the pieces of the remaining two
tablespoons butter. Roll out the second crust and decorate the top of
the pie with a lattice top or any special way you like. (If covering the
top of your pie completely with the top crust, make sure to cut slits
in the top to allow the steam to escape) Decoratively crimp the edges.

In a small bowl, whisk the egg together with 1 tablespoon of water. Brush the top of your pie with the egg wash.

Bake for 10 minutes then lower heat to 350ºF for an additional 30 minutes or until the top is golden and the fruit is bubbly.

Cool before slicing and serve with hand churned vanilla bean ice cream and a cup of coffee.

Thanks Paula Deen!