[Illustration: CORONATION PEACH PIE]
Make Standard 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.
Drain 3 cups canned sliced peaches.
Add ½ 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.
Put peach mixture in pastry-lined pan.
Dot 1 tablespoon butter or margarine over peaches.
Roll remaining 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.
Bake in hot oven (425°F.) 45-55 minutes.