6 cupsfresh peachesThe amount of peaches will depend on their size but 8 is how many I used
1 cup plus one tablespoonsugar
1tbsplemon juice
½tspalmond extract
½ tspcinnamon
½tsp vanilla extract
¼ cupcornstarch
1tbspall-purpose flour
pinchnutmeg
pinchsalt
1large eggbeaten
1tbspmilk
2tbspsugar granulated or turbinado sugar can be used for the top of the pie crust
Instructions
Peel and slice peachesPlace sliced peaches in a large bowl and sprinkle 1 cup sugar over peaches and allow to sit for one hour, stirring occasionally.Prepare pie crust based on recipe or package instructions. Roll dough out and place in a 9inch pie plate and set aside. Preheat oven to 400 degrees and line a large baking sheet with foil. Place baking sheet in oven while preparing the pie.After the peaches have been sitting for one hour, drain the juice into a large bowl, using a colander.Set peaches in bowl and reserve ⅓ cup of the peach juice and set aside. Sprinkle 1 tbsp flour over peaches and toss.In a medium saucepan combine cornstarch, the ⅓ cup peach juice, cinnamon, nutmeg and salt and cook over medium heat until thickened.Remove thickened peach juice from heat and add lemon juice, almond extract and vanilla and pour over peaches.Pour peaches into pie crust and top with the top half of the pie crust.Combine egg and milk and beat together with forkOnce top of crust is assembled brush the top with the milk/egg mixture and sprinkle the two tablespoons of sugar on top of the crust. Carefully remove hot baking sheet from oven and place pie on center of baking sheet and place in oven.Bake until crust is golden brown, about 25 minutes. Reduce temperature to 375 degrees, rotate baking sheet and bake 25-35 minutes longer or until peach juices are bubbly. If the top of the crust gets too brown, use aluminum foil to make a tent over the top.Let pie cool on wire rack until filling a set for about two hours.