Fresh Peach Pie
- 1 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
- 5 cups peeled and sliced fresh peaches
- 1 1/2 teaspoons lemon juice
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons unsalted butter, melted
- Preheat the oven to 425F.
- Line a 9-inch pie plate with 1 rolled-out crust.
- Put the peaches in a bowl, add the lemon juice, and gently stir to coat.
- Separately, combine the sugar, flour, cinnamon, and nutmeg, mix thoroughly, then add to the peaches.
- Gently stir to coat the peaches, then spoon the filling evenly into the crust.
- Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top.
- Bake for 35 to 40 minutes, until golden brown.
- Remove from the oven, brush with the melted butter, and cool on a wire rack for 1 hour before slicing.
- Serve at room temperature or slightly warm.
pie pastry, peaches, lemon juice, sugar, allpurpose, ground cinnamon, ground nutmeg, unsalted butter
Taken from www.epicurious.com/recipes/food/views/fresh-peach-pie-390038 (may not work)