Golden Peach Pie

• 1 (9 inch) pastry for double-crust pie
• 5 cups peaches, sliced, peeled, fresh (about 5 medium)
• 2 teaspoons lemon juice
• 1/2 teaspoon orange peel, grated
• 1/8 teaspoon almond extract
• 1 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 2 tablespoons butter
• milk

1. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate.
2. Set aside.
3. In a large bowl, combine the peaches, lemon juice, orange peel and extract.
4. Combine the sugar, cornstarch, nutmeg and salt.
5. Add to peach mixture; toss gently to coat.
6. Pour into crust; dot with butter.
7. Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry.
8. Set cutouts aside.
9. Place top crust over filling.
10. Trim, seal and flute edges.
11. Brush pastry and cutouts with milk; place cutouts on top of pie.
12. Cover the edges loosely with foil.
13. Bake at 400 for 40 minutes.
14. Remove foil; bake 10-15 minutes longer or until crust is golden brown and filling is bubbly.
15. Cool on a wire rack.
16. Store in the refrigerator.
17. Yield: 8 servings.

pastry, peaches, lemon juice, orange peel, almond, sugar, cornstarch, ground nutmeg, salt, butter, milk

Taken from www.food.com/recipe/golden-peach-pie-299391 (may not work)