- 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
- Preheat oven to 450.
- Peel peaches by dropping into boiling water for 10-30 seconds till peels loosen.
- Plunge in ice water and use paring knife to remove peels.
- Remove pits. Slice peaches and toss with lemon juice.
- Mix together the dry ingredients and toss peaches with this.
- Pile into piecrust, a little higher in the middle.
- Dot with butter.
- Add top crust.
- Put on baking sheet. Brush top lightly with milk, and sprinkle with sugar.
- Cut 2 or 3 2″ slits.
- Bake 10 minutes, then reduce heat to 350 and bake till golden brown = another 40 or 50 minutes.
- 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.