ROYAL CORONATION PEACH PIE (Kelly Bunting's 2005 Michigan State Fair Blue Ribbon Recipe)
1 pkg. (15 oz.) Pillsbury refrigerated pie crust (2 crusts)
3 c. sliced peaches
1/2 c. firmly packed light brown sugar
2 T. lemon juice
2 T. cornstarch
1/8 t. salt
1 t. grated orange rind
1/4 t. almond extract
1 T. butter
1 egg white, slightly beaten
1 T. sugar
Preheat oven to 400°. In a large bowl, mix peaches, brown sugar cornstarch, lemon juice, salt, orange rind and almond extract. Fit bottom crust into (9 inch) pie pan. Pour in peach mixture. Dot top of filling with butter. Cut second crust with pastry roller for crimped edge into 1/2 inch strips. Starting at the center, twist and spiral dough, pinching strips together. Form a crown with the spirals and attach final strips to bottom crust edge, with egg white wash. Brush the entire top with an egg white wash and sprinkle with sugar. Bake for 45-55 minutes until bubbling and golden brown.
(makes 8 servings)
Peach Pie recipe is published in our October, 2005 Menu Minder.