Desserts
1/2 cup Sugar
1/4 cup Brown sugar, packed
4-1/2 cups Diced peeled peaches
1 ea Pastry for double-crust pie (9 inches)
3 Tbs Corn starch
1/4 tsp Ground nutmeg
1/4 tsp Ground cinnamon
1/8 tsp Salt
2 tsp Lemon juice
1 Tbs Butter
Adapted from www.tasteofhome.com by BBF, Dec, 2020.
In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for one hour.
If not using ready-made crust in a pie pan, line a 9-inch pie pan with bottom pastry; trim even with edge. Set aside.
After peaches have stood for an hour, 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 until thickened, about 2 minutes. 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°F until crust is golden brown and filling is bubbly, 50-60 minutes. Remove foil. Cool on a wire rack. If desired, serve with vanilla ice cream.