Peach Pie - Recipe

We had a few peaches left in the house and well, they were just calling to be made into a pie.
I had never made one before so I looked in some of my recipe books but nothing seemed to grab my attention. I found this recipe over at Taste of Home and it looked like a winner so I gave it a try.
I'm not very good at making a lattice pie crust but figured I could give it a whirl. As you can see from the picture it was *cough*acceptable*cough* This is one skill that I shall have to keep working on. My dough was way too soft and kept breaking as I was pulling it up to place on the pie. grr! Not to mention I have no clue as to what I did with my pie dishes. (You see I packed quite a few things up early last year because we were thinking about moving.) I ripped through the boxes (yes, they are still packed) and I had no luck in finding them. So, in the end I decided to use my tart pan, a bit bigger but it did the job. (A mental note was made to make sure I find or buy a new pie pan before apple pie season rolls around.)

The pie was quite easy to make and had a wonderful flavor. I am not a big pie fan but I have to say that this one was quite enjoyable. Great with a touch of vanilla ice cream or whipped topping when served.

Peach Pie Recipe
by Country Woman from Taste of Home website.

Ingredients:

1/2 cup sugar
1/4 cup packed brown sugar
4 1/2 cups sliced peeled peaches
pastry for double crust (9 inches)
3 Tbl cornstarch
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/8 tsp salt
2 tsp lemon juice
1 tbsp butter

Directions:

1. In a large bowl, combine sugars; add peaches and toss gently.
2. Cover and let stand for 1 hour.
3. Line a 9 inch pie plate with bottom pastry; trim even with edge. Set aside.
4. Drain peaches, reserving juice.
5. In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually strin in reserved juice.
6. Bring to a boil; cook and stir for 2 minutes or until thickened.
7. Remove from the heat; stir in lemon juice and butter.
8. Gently fold in peaches.
9. Pour into crust.
10. Roll out remaining pastry; make a lattice crust.
11. Trim, seal and flute edges.
12. Cover edges loosely with foil.
13. Bake 450 for 25 minutes.
14. Remove foil.
15. Reduce temperature to 350; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly.
16. Cool on a wire rack.

Yields 6-8 servings