Fresh Peach Pie

Ingredients:

• 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)

Directions:

1. Mix the flour, sugars, butter, cornstarch and cinnamon into a crumbly mixture in a large bowl.

2. Add the sliced peaches and toss to combine well.

3. Place one crust in the bottom of a pie plate. Add the peach mixture.

4. Top with the second pie crust in a lattice topping or other design. (I used circle cut outs on this one)

5. Sprinkle with a touch of cinnamon-sugar mixture.

6. 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).

7. Allow pie to cool before serving. Store in the refrigerator (if any is left!)