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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