Castella Imports

Peach Pie


1 Lb. 2 Oz. Ready-made or homemade
Sweet short crust pastry
1 Lb. 13 Oz. Peach Slices (well-drained)
½ Cup Super Fine Sugar
¼ Cup Corn Starch
¼ Tsp. Regal Pure Almond Extract
½ Oz. Unsalted Butter (chopped)
1 Tbsp. Milk
1 Egg (slightly beaten)
Super Fine Sugar (garnish)
Rice (for pie shell baking purposes)


  1. Roll out two-thirds of the dough between two sheets of baking paper until it is large enough to line a 9" x 7" x 1 ¼"  inch pie tin.  Remove the top sheet of paper and invert the pastry into the tin.  Trim any excess pastry off with a knife.  Refrigerate for 15 minutes.
  2. Preheat the oven to 400° degrees.  Line with crumpled baking paper and pour in rice.  Bake for 10 minutes, remove the paper and rice and return it to the oven for 5 minutes, or until the pastry base is dry and lightly brown.  Allow to cool.
  3. Mix the peaches, sugar, corn flour and almond extract in a bowl, and then spoon into the pastry shell.  Dot with butter and moisten the edges with milk.
  4. Roll out the remaining dough to a 10 inch square.  Using a fluted pastry cutter, into 10 strips 1" inch wide.  Lay the strips in a lattice pattern over the filing, pressing firmly on the edges and trim.  Brush with egg and sprinkle with sugar.  Bake for 10 minutes, or until golden brown.  Cool before serving.

Serves 6