Easy Southern Peach Pie

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 1 pie crust (box 15 oz pillsbury softened as directed on box.)
• 5 1/2 cups fresh peaches, peeled and sliced (8 to 9 medium up to 6 cups total)
• 1 tablespoon lemon juice
• 1 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 (12 ounce) bag whole frozen raspberries (thawed, drained and liquid reserved. can substitute blackberries.)
• 1/2 teaspoon almond extract

Recipe

• 1 pie directions:.
• 2 heat oven to 400°f
• 3 make pie crusts as directed on box for two-crust pie using 9-inch glass pie pan.
• 4 in large bowl, gently mix peaches and lemon juice to coat.
• 5 gently stir in all remaining pie ingredients.
• 6 spoon into crust-lined pan and top with second crust; seal edge and flute.
• 7 cut slits in several places in top crust.
• 8 bake 35 to 45 minutes or until golden brown.
• 9 after 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
• 10 cool at least 1 hour before serving.
• 11 sauce directions:.
• 12 meanwhile, in 2-quart saucepan, mix sugar and cornstarch.
• 13 if necessary, add water to reserved raspberry liquid to measure 1/2 cup.
• 14 gradually stir liquid into sugar mixture and cook, stirring contantly, over medium heat until mixture boils and thickens.
• 15 gently fold in raspberries; stir in almond extract.
• 16 cool completely, about 1 hour.
• 17 to serve, cut pie into wedges; place on individual dessert plates.
• 18 spoon sauce over pie.