Peach Pie

Made with fresh peaches, cinnamon, nutmeg, and a homemade pie crust, this is one awesome pie. Good for afternoon appetizer, post-dinner dessert, and especially breakfast.

Ingredients:

- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 4 1/2 cups sliced peeled peaches (about 5 peaches)

- pastry for double pie crust (9 inches)

- 3 tablespoons cornstarch
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt

- 2 teaspoons lemon juice
- 1 tablespoon butter

Directions:

In a large bowl, combine sugars. Add peaches and toss gently to coat. Cover, and let stand for 1 hour.

Grease a 9-inch pie plate. Line with the bottom pastry. Trim even with the edge of the plate. Set aside.

Drain peaches; reserve juice.

Preheat oven to 400 degrees.

In a small saucepan over medium heat, combine the cornstarch, nutmeg, cinnamon, and salt. Gradually stir in the reserved peach juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.

Roll out remaining pastry; make a lattice crust or regular slitted top crust. Trim, seal, and flute the edges. Cover edges loosely with foil.

Bake for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.