Peach Pie

Sliced fresh peaches, flavored with lemon peel and nutmeg, are baked in this 2-crust fruit dessert. The juices thicken with cornstarch as the pie bakes.

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Ingredients:

• 1 cup sugar  
• 2 Tbsp. cornstarch  
• 1 tsp. grated lemon zest  
• 1/4 tsp. each salt and ground nutmeg  3 pounds ripe peaches, peeled, pitted, thickly sliced (8 cups)  
• 1 recipe Flaky Pastry (found elsewhere)

Method

Preheat oven to 375 degrees F. In small bowl, mix sugar, cornstarch, zest, salt and nutmeg. Place peaches in large bowl. Add sugar mixture, tossing to coat. Roll out one pastry disk to 13-in. round; use to line 9-inch pie plate. Stir peach mixture; spread in pie shell. Roll out remaining pastry disk to 12-inch round; use to cover peach mixture. Seal and crimp edges; cut vent holes. Place a sheet of foil on lower oven rack to catch drips. Place pie on middle rack; bake about 60 minutes or until golden brown and bubbly. (Cover edges with foil, if browning too quickly.) Cool.

Notes:

Number of servings: 8

Submitted By: m2czy4u1670857
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