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www.RecipeFaire.com Presents:
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Virginia Peach Pie
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by:
Wallace Tupper
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Virginia Peach Pie Recipe fills a nut egg pastry pie shell with mixture of peaches, sugar, nutmeg, lemon juice, almond extract, egg white, brown sugar, flour and butter then tops with chopped nuts before baking this tasty peach pie recipe.
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INGREDIENTS
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1 9-inch Single-crust Nut Egg
Pastry (search recipes)
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5 cups peeled, sliced freestone
peaches (5 to 6 large peaches)
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1/2 to 3/4 cup granulated sugar
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2 1/2 to 3 tablespoons cornstarch
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Dash ground nutmeg
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1 tablespoon lemon juice
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1/8 teaspoon almond extract
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1 egg white, lightly beaten
(optional)
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1/3 cup light brown sugar
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1/2 cup flour
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6 tablespoons unsalted butter
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1 cup chopped nuts (mixture of almonds and pecans)
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DIRECTIONS
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1:
Preheat oven to 425°F. Line a 9-inch pie plate with Nut Egg Pastry. To make the peaches easier to peel, dip them in boiling water, then in cold water. In a large bowl combine sliced peaches, 1/2 to % cup granulated sugar (depending on ripeness of peaches), cornstarch, and nutmeg. Allow to stand 15 minutes.
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2:
Stir in lemon juice and almond extract. Lightly brush uncooked pie shell with a thin layer of egg white (if used) to moisture proof pie crust. Pour filling into pie shell.
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3:
Mix brown sugar with flour; cut in butter until crumbly. Stir in nuts. Sprinkle mixture over peaches.
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4:
Bake for 15 minutes. Reduce oven to 400°F and continue baking for 35 to 40 minutes. Cover edges of crust with strips of foil, if necessary, to prevent excessive browning.
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