Peaches are my all time favorite fruit – and I love love love when peach season comes around each year! I whipped this peach pie up in no time – it was absolutely delicious!
Ingredients
- pie crust for double crust pie
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 6 cups peeled/sliced peaches
- 3 tablespoons cornstarch
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 teaspoons lemon juice
- 2 tablespoon unsalted butter
Instructions
- Place peaches in large bowl, add both sugars and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate with pie crust; trim edges. Set aside. Drain peaches, reserving juice.
- Preheat oven to 400 degrees.
- In a small pan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2-3 minutes. Remove from heat. Stir in lemon juice and then the butter. Fold in peaches. Pour into crust.
- Make lattice crust from other pie pastry. Place on pie, overlapping edges. Cut off edges, seal and flute. Cover edges loosely with foil and place in oven. Bake at 400° until crust is golden brown and filling is bubbly, 50-60 minutes. Cool on wire rack. Serve warm with whipped cream or vanilla ice cream, if desired.
As always – enjoy!