Ingredients

• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 4-1/2 cups sliced peeled peaches
• Pastry for double-crust pie (9 inches)
• 3 tablespoons cornstarch, I use tapioca
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 teaspoons lemon juice
• 1 tablespoon butter

Directions

1. In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate or an iron skillet, with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice. Note, you can just do a top crust if you choose.

2. 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.

3. 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. Yield: 6-8 servings.

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