Golden Peach Pie - cooking recipe

Ingredients

1 (9 inch) pastry for double-crust pie
5 cups peaches, sliced, peeled, fresh (about 5 medium)
2 teaspoons lemon juice
1/2 teaspoon orange peel, grated
1/8 teaspoon almond extract
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons butter
milk

Preparation

Line a 9-in. pie plate with bottom pastry; trim even with edge of plate.
Set aside.
In a large bowl, combine the peaches, lemon juice, orange peel and extract.
Combine the sugar, cornstarch, nutmeg and salt.
Add to peach mixture; toss gently to coat.
Pour into crust; dot with butter.
Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry.
Set cutouts aside.
Place top crust over filling.
Trim, seal and flute edges.
Brush pastry and cutouts with milk; place cutouts on top of pie.
Cover the edges loosely with foil.
Bake at 400 for 40 minutes.
Remove foil; bake 10-15 minutes longer or until crust is golden brown and filling is bubbly.
Cool on a wire rack.
Store in the refrigerator.
Yield: 8 servings.