Peach Pie Filling

1. 1

   Place the peaches in a large colander.

2. 2

   Sprinkle with 2 tablespoons sugar and let stand until almost 1/2 cup juice is released, about 30 minutes.

3. 3

   Mix 3/4 cup sugar with potato starch and salt.

4. 4

   Add to peaches, along with almond extract; toss to combine.

5. 5

   Pour filling into crust. Add the filling to a pie shell and dot with butter.

6. 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. 7

   Bake until filling bubbles, 15-20 minutes longer. Cool on a wire rack, 2-3 hours.

No nutritional information available.

No additional tips available.