Southern Peach Pie
- 1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
- 5 1/2 to 6 C. sliced peeled peaches* (8 to 9 medium)
- 1 Tbs. lemon juice
- 1 C. sugar
- 1/4 C. cornstarch
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
- 1/4 C. sugar
- 1 Tbs. cornstarch
- 1 bag (12 oz) frozen whole raspberries or blackberries, thawed, drained and liquid reserved
- 1/2 tsp. almond extract
Heat oven to 400 F. Make pie crusts as directed on box for Two-Crust Pie using 9-in. glass pie pan. 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. 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. Meanwhile, in 2-qt. saucepan, mix 1/4 C. sugar and 1 Tbs. cornstarch. If necessary, add water to reserved raspberry liquid to measure 1/2 C. Gradually stir liquid into sugar mixture. Cook, stirring constantly, over medium heat until mixture boils and thickens. Gently fold in raspberries; stir in almond extract. Cool completely, about 1 hour. To serve, cut pie into wedges; place on individual dessert plates. Spoon sauce over pie.
*For easier peeling, submerge peaches in boiling water for about 30 seconds; remove with a slotted spoon and transfer to ice water - skins will slide off.