Fresh Peach Pie

Time: 30 minutes prep + 1 hour baking
Yield: 1 (9 inch) pie
Recipe adapted from Taste of Home

6 C fresh peaches, peeled and sliced
2 pastry crusts, unbaked (recipe here, or buy pre-made crusts at the store)
2 tsp lemon juice
1/2 tsp orange zest
1/8 tsp almond extract (or 1 tsp vanilla)
1 C sugar
1/4 C + 1 Tb cornstarch
1/4 tsp nutmeg
1/8 tsp salt
2 Tb butter
1 Tb milk
1 Tb sugar

1. Peel and cut 6 cups of peaches. Tutorial found here
2. To your peaches add 2 teaspoon lemon juice and 1/8 teaspoon of almond extract. Now, if you already know that almond extract isn't your thing substitute 1 teaspoon vanilla. 
3. Zest 1/2 teaspoon of orange peel and add it to the peaches. You want to be sure to only zest the bright orange of the peel. Don't dig down into the white is bitter beyond belief. 
4. In a small bowl combine 1 cup sugar, 1/4 cup plus 1 tablespoon cornstarch, 1/4 teaspoon nutmeg and 1/8 teaspoon salt. 
5. Grab your pie crust. I took the easy road and bought mine pre-made. Please don't judge me. :) Roll one of the crusts out just a bit and place it in a 9 inch (deep dish) pie plate. 
6. Sprinkle 2 teaspoons of the cornstarch mixture over the crust. This will help it to not get soggy. 
7. Pour the remaining sugar/cornstarch mixture over the top of the peaches and stir it well to combine. 
8. Carefully pour the peach mixture into the pie plate. Cut 2 tablespoons of butter into small pieces and place them evenly over the peaches. (Sorry, no picture of the a bit distracted!)
9. Grab your second crust and roll it out just a bit. With a sharp knife cut  four,  leaf shapes (or any other shape of your choice) into the center of the crust. Carefully pull the crust away from the counter and lay it over the top of the peaches. Your leaves should have stayed put on the counter top. You can draw little notches into them with your knife if you like. Place the leaves in the center of the pie. 
10. Take some sharp kitchen scissors and trim the edge of the pie. You will want about 1/2 inch to hang over the side of the pie plate. 
11. Pinch the edges of the crust together and tuck them under so that the edge of the crust is even with the edge of the plate. 
12. Pinch the inside edge of the crust with your finger and thumb while placing a finger on the outside edge of the crust (where the arrow is) to make an indentation. 
13. Take 1 tablespoon of milk and brush it over the top and edges of the pie. 
14. Sprinkle about 1 tablespoon of sugar over the top of the pie. 
15. Place 2 large pieces of tin foil on a jelly roll pan. Set the pie in the center and carefully wrap the edges with the foil. 
16. Bake at 400 degrees for 40 minutes. Remove the foil from the edges of the pan and bake an additional 15-20 minutes or until the crust is golden brown and the peaches are thick and bubbly. 
17. Allow the pie to rest on the counter and cool. If you let it cool to room temperature the inside will be thick and wonderful. If you can't wait that long, just dig right in. But be away the inside will still be a bit runny.