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.