Fresh And Creamy Peach Pie

• Pastry for double-crust pie (9 inches)
• 3/4 cup plus 1 tablespoon sugar, divided
• 3 tablespoons cornstarch
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 4 tablespoons heavy whipping cream, divided
• 1 tablespoon lemon juice
• 1/2 teaspoon almond extract
• 7 cups sliced peeled peaches (about 7 medium)

1. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a bowl, combine 3/4 cup sugar, cornstarch, nutmeg, ginger and cinnamon; stir in 3 tablespoons cream, lemon juice and extract. Add the peaches; toss gently. Pour into the crust.
2. Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry. Place top crust over filling; trim, seal and flute edges. Brush pastry and cutouts with remaining cream. Place cutouts on top of pie; sprinkle with remaining sugar.
3. Cover edges loosely with foil. Bake at 400u0b0 for 40 minutes. Remove foil; bake 8-12 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.

pastry, sugar, cornstarch, ground nutmeg, ground ginger, ground cinnamon, heavy whipping cream, lemon juice, almond, peaches

Taken from www.tasteofhome.com/recipes/fresh-and-creamy-peach-pie/ (may not work)