It was a close call: peach pie? or peach jam? Today, pie won out and this recipe, adapted from Cooking: A to Z, will hopefully last the rest of the week of vacation. Served warm with ice cream is the best.
1 9-inch single pie crust (see recipe for Basic Pie Pastry)
5 cups peeled, sliced peaches (about 5-6 peaches)
1/2 to 3/4 cup sugar, depending how ripe the peaches are
3 tablespoons cornstarch
1 tablespoon lemon juice
1/8 teaspoon almond extract
1/2 cup firmly packed brown sugar
1/2 cup flour
6 tablespoons Earth Balance butter
1 cup chopped nuts (mixture of almonds and pecans)
Preheat oven to 425 degrees. Line a 9-inch pie plate with the pastry. In a large bowl, combine peaches, sugar, cornstarch and nutmeg. Let stand for 10-15 minutes. Sitr in lemon juice and almond extract. Pour filling into pie shell. Mix brown sugar with flour; cut in butter until crumbly. Stir in nuts. Sprinkle over peaches. Bake for 15 minutes. Reduce oven temperature to 400 degrees and continue baking 35 minutes or so.