CORONATION PEACH PIE

MakeStandard Piecrust, page 16. Divide dough in half and shape each into a flat round. Roll one half about ⅛″ thick and line a 9″ pie pan.

Drain3 cups canned sliced peaches.

Add½ cup firmly packed brown sugar, ⅓ cup canned peach sirup, 2 tablespoons lemon juice, 2 tablespoons tapioca, flour, or cornstarch, ⅛ teaspoon salt, 1 teaspoon grated orange rind, ¼ teaspoon almond extract.

Putpeach mixture in pastry-lined pan.

Dot1 tablespoon butter or margarine over peaches.

Rollremaining dough about ³/₁₆″ thick and cut into strips ½″ wide. Arrange on filling, starting at center and twisting and winding them about 6 times around the top. Join strips by pinching together. Brush spiral with slightly beaten egg white and sprinkle with sugar. Moisten rim of pie. Press end of 1 strip on rim, twist and circle edge of pie, pressing strip against rim where it touches. Join strips as before.

Bakein hot oven (425°F.) 45-55 minutes.

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