Prep Time 25 min
Cook Time 40 Min
Servings 8
Difficulty Easy

Ingredients

  • 2 1/2 cups (2 to 3 large) peeled, sliced fresh or frozen peaches
  • 3/4 cup granulated sugar
  • 1/4 cup quick-cooking tapioca
  • 1 tsp. lemon juice
  • 1 tsp. almond extract
  • 1/4 cup all-purpose flour
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup chopped almonds
  • 3 tbsps. butter
  • Double Crust
  • 1 egg white

Directions

  • Step 1

    COMBINE peaches, sugar, tapioca, lemon juice and almond extract in medium bowl. Stir well. Let stand while making crumb mixture and crust.

  • Step 2

    COMBINE flour, brown sugar, nuts and butter in small bowl until mixture resembles coarse crumbs.

  • Step 3

    HEAT oven to 425°F.

  • Step 4

    PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Trim edge of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Sprinkle half of crumb mixture over unbaked pie crust.

  • Step 5

    POUR peach filling into unbaked bottom crust. Top with remaining crumbs.

  • Step 6

    ROLL out dough for top crust. Cut heart shapes out of dough with cookie cutter. Place on filling around edge of pie with heart tips pointing to center.

  • Step 7

    BRUSH hearts with egg white. Sprinkle with granulated sugar. Cover edge of pie with foil to prevent overbrowning.

  • Step 8

    BAKE at 425°F for 10 minutes. Reduce oven temperature to 350ºF. Bake 25 minutes. Remove foil. Bake 5 minutes or until crust browns. Serve barely warm or at room temperature.

Serving size
(1 slice, 1/8 of pie)

  • Calories 490
  • Calories from Fat220g
  • Total Fat 24g
  • Saturated Fat 7g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 10mg
  • Sodium 330mg
  • Potassium 0mg
  • Total Carbohydrates 63g
  • Dietary Fiber 2g
  • Sugars 30g
  • Protein 5g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet