Monday, August 9, 2010

Peach Pie

Classic recipe.  Great way to use peaches when they're in season.


  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 7 cups sliced + peeled peaches
  • Pastry for double pie crust
  • 3 tbsp cornstarch
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 2 tsp lemon juice
  • 1 tbsp butter


  1. Combine sugars and sliced peaches.  Cover and let stand for 60 minutes.
  2. Line pie plate with pastry.  Drain peaches and reserve liquid.
  3. In saucepan, combine cornstarch, nutmeg, cinnamon, and salt.  Stir in peach juice.  Bring to a boil for two minutes, until thickened.  Stir in lemon juice & butter.  Fold in peaches and then pour into pie shell.
  4. With remaining pie shell, cut into thin strips and arrange in a lattice pattern.
  5. Bake at 400°F for 50-60 minutes.  Cool on wire rack.

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