Peach Pie Recipe
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 4-1/2 cups peaches, peeled and sliced
- Pastry for double-crust pie (9 in.)
- 3 tbsp. cornstarch
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cinnamon
- 1/8 tsp. salt
- 2 tsp. lemon juice
- 1 tbsp. butter
In a large mixing bowl, combine sugars and then add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.
In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake at 400 degrees F for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil and cool on a wire rack.