Categories: Dessert, Peaches, Pie

Ingredients

• double-crust pie pastry
• 5 cups peeled and sliced fresh peaches
• 1 1/2 teaspoons lemon juice
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons unsalted butter, melted

Directions

1. Preheat oven to 425°; line a 9-inch pie plate with 1 rolled-out pie pastry.

2. Put peaches in a bowl; add lemon juice, and gently stir to coat.

3. In another bowl, combine the sugar, flour, cinnamon, and nutmeg; mix well, then add to the peaches.

4. Gently stir to coat the peaches, then spoon the filling evenly into the crust.

5. Brush the rim of the crust with water, cover with the second rolled-out pie pastry, seal, and flute or crimp the edges, and cut a few steam vents in the top.

6. Bake for 35-40 minutes, until golden brown.

7. Remove from oven, brush with melted butter, and cool on a wire rack for 1 hour before slicing.

8. Serve at room temperature or slightly warm.

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