| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 2 | pie crust (9 inch) | |
| 1 | whole | egg -- beaten |
| 5 | cups | peaches -- peeled and sliced |
| 2 | tablespoons | fresh lemon juice |
| 3 | tablespoons | cornstarch |
| 1/4 | cup | sugar |
| 1/4 | cup | light brown sugar -- packed |
| 1/2 | teaspoon | cinnamon |
| 1/4 | teaspoon | nutmeg |
| 1/2 | teaspoon | almond extract |
| 1/4 | teaspoon | salt |
| 2 | tablespoons | unsalted butter |
| Mix sugars together with peach slices. Put in colander over a large bowl. Let drain for about 1 hour. Heat oven to 400°F. Place one layer of pie dough in a 9 inch pie pan. Brush with egg. In a small saucepan add peach juice, lemon juice, cornstarch, cinnamon, nutmeg, salt, and almond extract. Cook until thickened. Pour sauce over peaches and mix well. Place in pie plate and dot with butter. Either cover with second pie dough and cut slit in center or cut dough into strips and make a lattice design. Brush with egg. Bake for 50 to 60 minutes or until browned and filling is bubbly. Check part way through to make sure edges aren't getting over brown. Cover with pie edge cover or aluminum foil if they are getting too brown. Cool. Makes 8 servings |
| Per Serving: 335 Calories; 16g Fat (41.5% calories from fat); 4g Protein; 46g Carbohydrate; 3g Dietary Fiber; 34mg Cholesterol; 370mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 1 Fruit; 3 Fat; 1/2 Other Carbohydrates. |