Peach Pie

We just got 10 pounds of local peaches. This recipe turned out great. It is a keeper!

Peach Pie

Double piecrust (store-bought or homemade - this is the one I use)

1/2 cup sugar

1/4 cup brown sugar

5 cups sliced peaches (peeled)

3 tablespoons cornstarch

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon salt

1 tablespoon butter

2-3 teaspoons lemon juice

1 egg (whisked) (to be used for brushing the crust before baking)

Prepare pie crusts.

Preheat oven to 400.

Combine the two sugars in a bowl. Add the peaches and toss. Cover and let stand for about 1 hour.

Drain the peaches and reserve the juice.

In a medium saucepan, combine the cornstarch, cinnamon, nutmeg and salt. Over low heat, slowly add the reserved peach juice and stir constantly, about 2 minutes, until the mixture thickens. Remove from the heat and add the butter and lemon juice. Stir until the butter has melted.

Pour into the crust and top with the second crust. Brush the top with egg wash and make small slits with a sharp knife.

Bake on a pan for 40-45 minutes.

Text and photos by Phillip Oliver, Dirt Therapy