Anytime Peach Pie (king Arthur)

Total Time: 1 hr 1 min Preparation Time: 1 min Cook Time: 1 hr

Ingredients

• 2 (16 ounce) bags frozen peaches, partially thawed, about 6 cups sliced peaches or 8 -10 firm-medium peaches
• 1 cup chopped dried apricot (i used 6 ounces- soaked in hot water a couple minutes)
• 3/4 cup sugar (i used 1 cup granulated sugar)
• 6 tablespoons pie filling enhancer or 3/4 cup king arthur unbleached all-purpose flour
• nutmeg, pinch (i put in nutmeg) (optional)
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract (i did not put in almond extract) (optional)
• 1/8 teaspoon salt
• 3 tablespoons fresh lemon juice
• 2 tablespoons butter, melted

Recipe

• 1 preheat the oven to 425°f get out a 9"-diameter pie pan that's at least 1 1/4" deep. or use a 9" to 10" cast iron skillet.
• 2 coarsely chop the semi-thawed peaches; a few pulses in a food processor makes short work of this.
• 3 mix the peaches with the remaining filling ingredients, stirring till thoroughly combined.
• 4 roll half the crust into a 13" circle, and lay it in the pie pan or cast iron skillet.
• 5 spoon the filling into the crust.
• 6 roll out the remaining crust, and lay it atop the filling. press the edges together, and crimp.
• 7 brush the crust with milk, and sprinkle with coarse sparkling sugar, if desired. cut several slits in the top, to allow steam to escape.
• 8 bake the pie for 15 minutes. reduce the oven heat to 350°f, and bake the pie for an additional 30 minutes, till the edge of the crust is brown. cover the edge with a crust protector, or with strips of aluminum foil, to prevent over-browning.
• 9 bake the pie for 15 to 20 minutes more, till the top crust is browned and the filling is bubbly.
• 10 remove the pie from the oven, and allow it to cool completely, preferably overnight, before cutting.
• 11 yield: 9" pie, 8 to 10 servings.