Peach Pie & Pie Crust

Peach Pie

6-8 Servings, Prep: 35 min. + standing, Bake: 45 min. + cooling

Ingredients
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

Directions
In a large bowl, combine sugars; add peaches and toss gently. Cover
and let stand for 1 hour. Line a 9-in. pie plate 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. Pour into crust.
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. Yield: 6-8 servings.
document.

© Taste of Home 2010 Peach Pie
Nutrition Facts: 1 serving (1 piece) equals 380 calories, 16 g fat (7 g saturated fat), 14 mg cholesterol, 254 mg sodium, 59 g carbohydrate, 2 g fiber, 3 g protein.

FOR A PIE CRUST CLICK HERE