100 grams (½ cup) sugar
53 grams (¼ cup) packed brown sugar
4½ cups sliced peeled peaches
Pastry for double-crust pie (9 inches)
3 tablespoons cornstarch
¼ teaspoon ground nutmeg
¼ teaspoon ground 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-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.