fresh and creamy peach pie
From my Mamaw's recipe collection.
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yield
6 -8
prep time
15 Min
cook time
50 Min
method
Bake
Ingredients For fresh and creamy peach pie
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pastry for double-crust pie (9 inches)
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3/4 cplus 1 tablespoon sugar, divided
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3 Tbspcornstarch
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1/2 tspground nutmeg
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1/4 tspground ginger
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1/4 tspground cinnamon
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4 Tbspheavy whipping cream, divided
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1 Tbsplemon juice
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1/2 tspalmond extract
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7 csliced peeled peaches (about 7 medium)
How To Make fresh and creamy peach pie
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1Line 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.
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2Roll 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.
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3Cover 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.
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