The original recipe calls for ¼ teaspoon of nutmeg in addition to the cinnamon. We don’t care for it, so I don’t add it, but feel free to use it or substitute with another spice. Cardamom might work.
- ½ cup sugar
- ¼ cup brown sugar packed
- 7+ cups sliced peaches
- pastry for double-crust pie 9 inches
- 3 tablespoons cornstarch
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- 2 teaspoons lemon juice
- 1 tablespoon butter
- In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 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 the cornstarch, 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 and add to top of pie, sealing edges. Cover edges loosely with foil.
- Bake at 400°F for about 55 minutes (54 is perfect for us) or until crust is golden brown and filling is bubbly. Remove foil and cool on a wire rack.