Use juicy ripe peaches to bake into this delicious old fashioned summer pie. If the peaches are very sweet, feel free to cut down the amount of sugar.
Homemade pastry for one 9-inch double-crust pie.
3 lbs fresh peaches, peeled & sliced
2 tablespoons fresh lemon juice
1 cup sugar
1/2 cup unsifted unbleached flour
1 tablespoon grated lemon peel
1/4 teaspoon ground nutmeg
1 tablespoon butter or margarine
1/2 teaspoon cinnamon
.
Preheat oven to 400 degrees. Toss sliced peaches with lemon juice. Stir in sugar, flour, lemon peel, cinnamon and nutmeg. Roll half the pastry into an 11-inch circle; fit into a 9-inch pie plate. Roll out remaining pastry for top crust. Spoon peach mixture into pie shell. Cover with the top crust; trim, fold edges under and crimp. Cut a round hole in the top; make leaves out of the extra pastry and place at top of hole. Bake 45 to 50 minutes. Serve with ice cream if you like.
