Classic Peach Pie

Tammy Nolan
Submitted by : Patrick Nolan

Ingredients:

½ Cup sugar
¼ Cup packed brown sugar
4 ½ Cups  (about 8 or 9 peaches)  (1 lb. 8 oz. peeled and pitted) Sliced peeled peaches 

3 Tbsp cornstarch
¼ tsp. ground nutmeg
¼ tsp. ground cinnamon
1/8 tsp. salt

1 Tbsp. lemon juice
1 Tbsp. butter

1 double-crust pie dough top and bottom (Small 9 oz. dough ball size for top and bottom, not the 13 oz. single crust size)
The Double mix all butter pie crust is my favorite for this pie. Split Double crust recipe in thirds since the top and bottom crust only needs about 9 oz. dough for each top and bottom crust.

Directions:
1. In a large bowl, combine sugars; add peaches and toss gently.  Cover and let stand for 1 hour. Line a 9 inch pie plate with bottom pastry; trim even with edge. Set aside in freezer.  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 until thickened; about 2 minutes.  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 or place as solid crust and cut small vent holes in it. Trim, seal and flute edges.  Cover edges with foil or a crust shield.  Bake at 400° F until crust is golden brown and filling is bubbly, 50-60 minutes.  Cool on a wire rack.  If desired, serve with vanilla ice cream.