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“A want-to-try recipe from Best of Country Cooking.”
1hr 45mins

Ingredients Nutrition

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


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

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