Peach Pie

Peach Pie
Yield:  One 9 inch Pie
For the Peach Pie:

Peach Pie

  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 4-1/2 cups sliced peeled peaches
  • Pastry for double-crust pie (9 inches)
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 teaspoons lemon juice
  • 1 tablespoon butter
1. In a large bowl, combine sugars; 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
2. 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
3. Roll out remaining pastry; make a lattice crust. Trim, seal and
flute edges. Cover edges loosely with foil. Bake at 400° for 50-
60 minutes or until crust is golden brown and filling is bubbly.
Remove foil. Cool on a wire rack. Yield: 6-8 servings.

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