Fresh Peach Pie

I love peaches and I couldn’t wait for the fresh peaches to get here so I could make this delicious pie.

• 1/2 cup sugar
• 1/4 cup brown sugar
• 5 cups peeled and sliced peaches
• Pastry for double-crust 9 inch pie
• 3 tablespoons cornstarch
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 teaspoons lemon juice
• 1 tablespoon butter

In a large bowl, combine sugars; add peaches and toss gently.  Cover and let stand for 1 hour.  Line a 9 inch 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 400 degrees for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil.  Cool on a wire rack.

Yield:  6 to 8 servings

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