Peaches are heaped at our farmers' markets, so it's time for a favorite way to eat more peaches. This peach pie recipe comes from Taste of Home.
Your favorite double pie crust. We use Maine Pie Company
for the filling toss together:
5 ripe peaches / 4 1/2 cups chopped
1/2 cup coconut sugar
Let sit for one hour
Then mix in a small saucepan:
3 T cornstarch
1/4 t ground nutmeg
1/4 t cinnamon
1/8 t salt
add the juice from the peaches and heat slowly to a paste. Add in, stirring:
2 t lemon juice
1 T butter
Toss with peaches and spoon into bottom crust. Top with second crust. Cover crust edges with tine foil.
Bake at 400F 20 minutes. Remove the foil and bake another 10 minutes. Let cool and keep refrigerated, after all, it's August out there.
