Peach Pie

Ingredients

• 6 cups peeled sliced peaches
• 1/2 cup granulated sugar
• 1/8 tsp salt
• 1/2 cup brown sugar
• 1/4 cup cornstarch
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tsp lemon juice
• 2 9-inch pie crusts
• 1 egg white (beaten)
• 1/2 tbsp turbinado sugar (or sanding sugar)

Instructions

1. 1

   Put the peeled, sliced peaches in a bowl. Add granulated sugar and salt. Stir until the slices are coated. Cover and set aside for 30-60 minutes.

2. 2

   Drain and reserve the sweetened peach juice from the peach slices. Transfer the sliced peaches to a separate bowl and set aside.

3. 3

   Stir together the brown sugar, cornstarch, ground cinnamon, and ground nutmeg in a saucepan until combined.

4. 4

   Add the reserved peach juice and lemon juice and whisk until smooth.

5. 5

   Bring the sauce to a boil and then reduce heat. Simmer and stir until the sauce is thickened. Remove from heat.

6. 6

   Pour the sauce over the peach slices. Stir to coat.

7. 7

   Put one pie pastry into a 9-inch pie dish. Fill it with the peach pie filling.

8. 8

   Top with a second pie crust in either a lattice design or add the whole crust with slits cut into it for venting. Or see the notes for a crumb topping instead.

9. 9

   Brush with beaten egg white and sprinkle with sugar.

10. 10

    Bake at 450˚F for 10 minutes and then reduce the heat to 350˚F and bake for 45-50 minutes, or until the filling is bubbly. Cover edges loosely with foil or a pie shield halfway through baking if they are getting too brown.