Peach Pie
By á-27415
Ingredients
- 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
Details
Preparation time 35mins
Preparation
Step 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 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° 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.
You'll also love
- ROASTED MUSHROOMS 4.4/5 (17 Votes)
- Peanut Butter, Berry and Banana... 4.3/5 (19 Votes)
- Avocado Feta Salsa 4.4/5 (17 Votes)
- Old Fashioned Summer Peach... 4.1/5 (46 Votes)
- Peach Pie by Aunt Bee 4.3/5 (3 Votes)
- Sugar Cookie Peach Pie 4/5 (6 Votes)
Review this recipe