Peach Pie Filling

• 6 cups peeled and sliced ripe fresh peaches (about 6 large or 11 medium, totaling 3 pounds)
• 3/4 cup granulated sugar, plus
• 2 tablespoons granulated sugar (plus additional 1 1/2 tbl for finishing crust)
• 3 3 tablespoons potato flour or 3 tablespoons arrowroot
• 1 pinch salt
• 1/2 teaspoon almond extract
• 1 tablespoon butter, cut into small pieces
• 1 egg white, beaten

1. Place the peaches in a large colander.
2. Sprinkle with 2 tablespoons sugar and let stand until almost 1/2 cup juice is released, about 30 minutes.
3. Mix 3/4 cup sugar with potato starch and salt.
4. Add to peaches, along with almond extract; toss to combine.
5. Pour filling into crust. Add the filling to a pie shell and dot with butter.
6. Top filling with another crust and bake the pie for 20 minutes. Remove from oven, brush with beaten egg white, sprinkle with 1 1/2 tablespoon sugar. Bake until golden brown, about 20 minutes longer.
7. Bake until filling bubbles, 15-20 minutes longer. Cool on a wire rack, 2-3 hours.

peaches, granulated sugar, sugar, flour, salt, almond extract, butter, egg

Taken from www.food.com/recipe/peach-pie-filling-302959 (may not work)