Fresh Peach Pie
10 fresh peaches, pitted and sliced
1/3 Cup all-purpose flour
¼ cup white sugar
¼ cup brown sugar
¼ cup softened butter
1 T cornstarch
1 tsp cinnamon
Recipe pastry for a 9-inch double crust pie (See my Nana’s pie crust recipe)
Mix the flour, sugars, butter, cornstarch and cinnamon into a crumbly mixture in a large bowl.
Add the sliced peaches and toss to combine well.
Place one crust in the bottom of a pie plate. Add the peach mixture.
Top with the second pie crust in a lattice topping or other design. (I used circle cut outs on this one)
Sprinkle with a touch of cinnamon-sugar mixture.
Bake in a 350-degree oven for 45 minutes. Turn oven off and leave pie in for an additional ½ hour. (This will allow the juices to set up and not become so runny).
Allow pie to cool before serving. Store in the refrigerator (if any is left!)