Peach Pie

Name: Peach Pie
Ingredients: 1/2 cup; 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; Vanilla ice cream

11 ingredients

3 steps

Ingredients

1/2 cup
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
Vanilla ice cream

Directions

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 or cast iron skillet with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.
2

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.
3

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. If desired, serve with vanilla ice cream.