Fresh Peach Pie - cooking recipe

Ingredients

1/2 c. sugar
1/4 c. firmly packed brown sugar
5 c. sliced fresh peaches
3 Tbsp. cornstarch
1/4 tsp. nutmeg (optional)
1/4 tsp. cinnamon
1/8 tsp. salt

Preparation

Combine sugar and
brown sugar.
Cover 5 cups (approximately 8 peaches)
sliced
fresh
peaches
with sugar mixture. Let stand 1 hour.
Drain,
reserving juice.
Combine in small saucepan cornstarch, nutmeg, cinnamon and salt.
Gradually add reserved peach juice, blending until smooth.
Cook over medium heat, stirring constantly
until thick and clear.
Remove from heat. Add 1
tablespoon lemon juice and sliced peaches.
Turn into unbaked pie
shell,
dot
with
1
tablespoon
butter (or oleo). Either make
crisscross
over
filling to form lattice top or make crumb
topping.
Bake at 450\u00b0 for 10 minutes, then 350\u00b0 for 30 to 40 minutes (may take longer).