- 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
- In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate or cast iron skillet 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.
- Cut out pasty dough into rounds. Fill one side of the pastry with peach filling - but careful not to over fill.
- Using your finger, wet it with water and run finger around the outside edge of the dough and fold over other half of dough to form the pastry. Press edges together.
- With a fork, seal the edges of the pastry.
- Bake 375 on center oven rack for 15 to 20 minutes or until golden brown.
Source: Taste of Home
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