Blushing Peach Pie

• Pastry for double crust pie, 9 inches
• 6 c. sliced peeled fresh peaches
• 2 Tbsp. lemon juice
• 2/3 c. sugar
• 1/3 c. all-purpose flour
• 1/4 tsp. salt
• dash of ground nutmeg
• 3 Tbsp. red-hot candies
• 2 Tbsp. butter

1. Line a 9 inch pie plate with bottom pastry; trim even with edge of plate.
2. Set aside. In a bowl, toss the peaches with lemon juice.
3. Combine the sugar, flour, salt and nutmeg; add to the peaches and toss to combine.
4. Pour into crust.
5. Sprinkle with red-hots; dot with butter.
6. Roll out remaining pastry to fit top of pie.
7. Place over filling; trim seal and flute edges.
8. Cut slits in top.
9. Cover edges loosely with foil.
10. Bake at 425 degrees for 25 minutes.
11. Reduce heat to 350 degrees and remove foil.
12. Bake 20 minutes longer or until crust is golden brown and filling is bubbly.
13. Cool on a wire rack. Makes 6 to 8 servings.

pastry, peaches, lemon juice, sugar, allpurpose, salt, ground nutmeg, redhot candies, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=17027 (may not work)