Country Peach Pie Recipe

Country Peach Pie

1/2 cup sugar
1/4 cup packed brown sugar
4 1/2 cups sliced peeled peaches
Pastry for double-crust (9-inch) pie
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter

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. Country Peach Pie is delicious served as-is or with ice cream or whipped topping on top.

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Country Peach Pie Recipe from:

South Carolina Hometown Cookbook Southern Recipes

South Carolina Hometown Cookbook

Also try : Crab Cakes

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