Country Peach Pie
February 15, 2019
Country Peach Pie
Country Peach Pie is delicious served as-is or with ice cream or whipped topping on top.
Print Recipe Share on Facebook Share on TwitterIngredients
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 4 1/2 cups sliced peeled peaches
- Pastry for double-crust pie 9-inch
- 3 tablespoons cornstarch
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 teaspoons lemon juice
- 1 tablespoon butter
Instructions
- Stir white and brown sugar together in a large bowl; add peaches and toss gently.
- Cover and set aside 1 hour.
- Line a 9-inch pie plate with bottom pastry; trim even with edge.
- Set aside.
- Drain peaches, reserving juice.
- In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice.
- Bring to a boil; cook and stir 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.
- Trim, seal and flute edges.
- Cover edges loosely with foil.
- Bake at 400 degrees for 50 to 60 minutes or until crust is golden brown and filling is bubbly.
- Remove foil.
- Cool on a wire rack before cutting.
Notes
How about a little slice of Peach Heaven in your mouth? Try our Country Peach Pie in our Great American Cookbooks!