Hubby brought home another basket of peaches... what to do? Ended up with 2 peach pies; one for tonight's dessert and another for him to munch on for the rest of the week!
1
basket of peaches, pealed and sliced
1 cup
of sugar
½ c
packed brown sugar
4
premade/store bought pie shells
6 T cornstarch
½ t ground
nutmeg
½ t ground
cinnamon
¼ t salt
4 t
lemon juice
2 T
butter
Directions
In a
large bowl, combine sugars; add peaches and toss gently. Cover and let stand for
1 hour. Drain peaches, reserving juice.
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 heat; stir in lemon juice and butter. Gently fold in peaches.
Pour into 2 pie shells. Note: there will be juice left over. Mmm so good!
Top
with remaining pie shells. Trim and seal
edges with a fork. Cut out steaming
holes (1 in the middle and 4 slices) Bake at 400° for 50-60 minutes or until
crust is golden brown and filling is bubbly.
Serve warm with a helping of vanilla ice cream.
Heaven!
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