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Southern Peach Pie

Southern Peach Pie
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Fresh peaches never tasted better! An old-fashioned favorite is even better with a lusciously easy berry sauce.

Prep Time:
30 Min
Total Time:
3 Hr
Makes:
8 servings
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INGREDIENTS
Crust
1box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
5 1/2to 6 cups sliced peeled peaches (8 to 9 medium)
1tablespoon lemon juice
1cup sugar
1/4cup cornstarch
1/4teaspoon ground nutmeg
1/4teaspoon salt
Sauce
1/4cup sugar
1tablespoon cornstarch
1bag (12 oz) frozen whole raspberries or blackberries, thawed, drained and liquid reserved
1/2teaspoon almond extract
DIRECTIONS
1.Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2.In large bowl, gently mix peaches and lemon juice to coat. Gently stir in all remaining Filling ingredients. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
3.Bake 35 to 45 minutes or until golden brown. After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.
4.Meanwhile, in 2-quart saucepan, mix 1/4 cup sugar and 1 tablespoon cornstarch. If necessary, add water to reserved raspberry liquid to measure 1/2 cup. Gradually stir liquid into sugar mixture. Cook, stirring contantly, over medium heat until mixture boils and thickens. Gently fold in raspberries; stir in almond extract. Cool completely, about 1 hour.
5.To serve, cut pie into wedges; place on individual dessert plates. Spoon sauce over pie.
High Altitude (3500-6500 ft): Bake 45 to 55 minutes.
High Altitude (3500-6500 ft):

Bake 45 to 55 minutes.

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