Fourteen years ago, I entered this beautiful lattice-top pie in the Park County Fair in Livingston. It won a first-place blue ribbon plus a purple ribbon for "Best All Around"! My large family—and many friends agree with the judges that it's very delicious.

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Name: Golden Peach Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Pastry for double-crust pie (9 inches); 5 cups fresh peaches sliced & peeled; 2 teaspoons lemon juice; 1/2 teaspoon grated orange peel; 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

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INGREDIENTS

Pastry for double-crust pie (9 inches)
5 cups fresh peaches ; sliced & peeled
2 teaspoons lemon juice
1/2 teaspoon grated orange peel
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

Recipe

INSTRUCTIONS

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.

NOTES

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Golden Peach Pie

Pastry for double-crust pie (9 inches)
5 cups fresh peaches sliced & peeled
2 teaspoons lemon juice
1/2 teaspoon grated orange peel
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

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.

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Nutrition

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Serving Size: 1 Recipe (996g)
Recipe Makes: 1 Serving

Calories: 589
Calories from Fat: 235 (40%)

Amt Per Serving		% DV

	Total Fat 26.1g	35 %
	Saturated Fat 15.4g	77 %
	Monounsaturated Fat 6.7g
	Polyunsanturated Fat 1.6g
Cholesterol 64mg		20 %
Sodium 55988.6mg		1931 %
Potassium 1535.9mg		40 %
Total Carbohydrate 90.5g		27 %
	Dietary Fiber 11.9g	48 %
	Sugars, other 78.5g
Protein 8.3g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 589

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