Ingredients
- 3/4 cup white sugar
- 1/4 cup light brown sugar
- 1/4 cup all-purpose flour
- 5 cups sliced, fresh, ripe peaches
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (or ground mace, for an old-fashioned flavor)
- Pastry for 9-inch double-crust pie
Instructions
- Preheat oven to 425°F.
- Combine white sugar, brown sugar and flour in a large bowl.
- Add the sliced peaches, lemon juice, cinnamon and nutmeg or mace and stir until sugars are dissolved and mixture is well combined. Set aside.
- Peach mixture should be juicy, but not too juicy. The peaches will create even more juice when they are baked. If necessary, spoon off extra juice.
- Pile the peach mixture in the pastry-lined pie pan. Cover with top pastry layer, and crimp edges high. Make one or more vents in the top crust.
- Bake at 425°F for 10 minutes, then reduce heat to 350°F, and bake until juices bubble around edges on top of pie and crust is lightly browned, about 40 to 50 minutes more.
