Ingredients:
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons flour
- dash salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- dash ground cloves
- 1/8 teaspoon almond extract
- 1 teaspoon finely grated lemon peel
- 5 cups fresh sliced peaches
- 2 tablespoons lemon juice
- 2 tablespoons butter
- pastry for a 2-crust 9-inch pie
Preparation:
Mix sugars, flour, salt, cinnamon, nutmeg, cloves, extract, and lemon peel. Alternate layers of sugar and spice mixture and peaches in pastry-lined pie plate. Sprinkle with lemon juice and dot with butter. Top with a top crust and vent in several places or make a lattice-style crust*. Bake at 400° for 45 minutes, or until golden brown and filling is bubbly.*To make a lattice top crust, cut dough into 1/2-inch-wide strips. Arrange dough strips across top of filling. Form the lattice by arranging more dough strips at right angle to first set of dough strips, weaving the strips if you wish. Trim dough strips even with the overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal. Crimp edges.
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