Peach or Cherry Pie

  • 2 lbs ripe peaches
  • 1 T lemon juice
  • 1/2 c or more sugar, plus a little for the top
  • 1/4 t cinnamon
  • 1/8 t nutmeg or allspice
  • 1 1/2 T cornstarch
  • 2 9″ pie crusts
  • 2 T butter, cut into bits
  • milk as needed
  1. Preheat oven to 450.
  2. Peel peaches by dropping into boiling water for 10-30 seconds till peels loosen.
  3. Plunge in ice water and use paring knife to remove peels.
  4. Remove pits. Slice peaches and toss with lemon juice.
  5. Mix together the dry ingredients and toss peaches with this.
  6. Pile into piecrust, a little higher in the middle.
  7. Dot with butter.
  8. Add top crust.
  9. Put on baking sheet. Brush top lightly with milk, and sprinkle with sugar.
  10. Cut 2 or 3 2″ slits.
  11. Bake 10 minutes, then reduce heat to 350 and bake till golden brown = another 40 or 50 minutes.
  12. Cool on a rack.

*Cherry pie: Substitute 4-5 c sour cherries for the peaches and omit lemon juice (unless using sweet cherries). If using canned cherries, drain well and increase thickener by 1 T.