Fresh peach pie

Directions

• In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate or cast iron skillet with bottom pastry; trim even with edge. Set aside. 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 from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
• Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack. If desired, serve with vanilla ice cream.

This pie is amazing. So tasty. I used a sweet pastry crust recipe with this mixture and it was to die for
Love this recipe, it’s one of my family’s favourite. It also works for apples, nectarines and blackberries. Thank you for sharing.
The pie is incredible and will be making this in triplicate for the next family get together I used the Truvia blend that is sugar substitute and a little real sugar for both the white and the brown sugar. The recipe was still terrific and lost none of its attractiveness or deliciousness.
This recipe is a keeper. I tried it with peaches and apples. I replaced starch with arrow root, it makes the fruits look glossy and clear, and used less sugar. You can also brush the crust with yolk/water mix for some gloss.
I made this last week for my husband's 71st birthday and I wouldn't change a thing. It is DELICIOUS! I didn't cover my crust edges right away which was a mistake. I made a quick lattice and had some leftover pie crust. I'm recreating this peach "pie" delight in our tiny RV oven as we're camping. Who has pie pans in their summer campers?!
The orange makes the flavor unique and wonderful.
Great peach pie! I omitted the almond extract and added some cinnamon instead. It works equally well with either fresh or frozen peaches.
This is very good but I made it with my peach cobbler recipe. So easy. Stir together 1 cup sugar, 1 cup self rising flour, I cup buttermilk. Must be buttermilk. Let 1 stick of butter melt in a 9x13 glass dish in a 350 degree oven. When hot and melted pur your batter into the hot dish. Spread the peach pie filling across the top leaving 2 inch’s of batter around it. I also added water and cornstarch to get a little more juice because I like mine like the canned peach pie filling. Bake for 45 minutes on 350. Take out and sprinkle the top with I tablespoon cinnamon and 3 tablespoons sugar mixed together. Place under broiler until brown and carmalized. Using the cinnamon topping I would use it in the peach pie filling would be too muck.