Peach Pie
Pastry for 2-crust pie
5 cups peeled, sliced peaches [I used mostly fresh, with about a cup of my mom's canned peaches for extra filling...which, as you can see, overflowed a little bit]
1/2 cup white or brown sugar [I used white]
1/8 teaspoon salt
1 to 1 1/2 tablespoons cornstarch [depending on how juicy the peaches are; I think I used the larger amount]
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 1/2 tablespoons butter
Line a 9-inch pie pan with pastry. In a bowl, combine sugar, salt, cornstarch, cinnamon and nutmeg. Gently mix in peaches, then transfer to pie pan. Dot with butter. Cover with slit pastry [the second crust with slits cut in it, or a lattice crust]. Seal edges. Bake at 450º for 10 minutes, then reduce heat to 350º. Bake until done, another 35 to 50 minutes.
