“I have not tried this recipe. I got the recipe from USA Weekend magazine. You can find powder-fine potato starch or potato flour in the kosher or health food aisle. The recipe is by Pam Anderson. She useually has a pound of butter and a couple of shortening sticks in the freezer, which means she can start making a pie at a moment's notice.”
1hr 15mins

Ingredients Nutrition

  • 6 cups peeled and sliced ripe fresh peaches (about 6 large or 11 medium, totaling 3 pounds)
  • 34 cup granulated sugar, plus
  • 2 tablespoons granulated sugar (plus additional 1 1/2 tbl for finishing crust)
  • 3 tablespoons potato starch or 3 tablespoons potato flour or 3 tablespoons arrowroot
  • 1 pinch salt
  • 12 teaspoon almond extract
  • 1 tablespoon butter, cut into small pieces
  • 1 egg white, beaten


  1. Place the peaches in a large colander.
  2. Sprinkle with 2 tablespoons sugar and let stand until almost 1/2 cup juice is released, about 30 minutes.
  3. Mix 3/4 cup sugar with potato starch and salt.
  4. Add to peaches, along with almond extract; toss to combine.
  5. Pour filling into crust. Add the filling to a pie shell and dot with butter.
  6. Top filling with another crust and bake the pie for 20 minutes. Remove from oven, brush with beaten egg white, sprinkle with 1 1/2 tablespoon sugar. Bake until golden brown, about 20 minutes longer.
  7. Bake until filling bubbles, 15-20 minutes longer. Cool on a wire rack, 2-3 hours.

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