Well-Seasoned Cookbook

flavorful recipes perfected over time

Peach Pie Filling

Combine:

1/2 cup sugar

1/4 cup brown sugar

Cover:

5 cups sliced, fresh peaches with sugar mixture. Let stand about one hour.

Drain, reserving juice.

Combine:

3 Tbsp. cornstarch

1/4 tsp. nutmeg

1/4 tsp. cinnamon

1/8 tsp. salt.

Gradually add reserved peach juice, blending until smooth. Cook over medium heat, stirring constantly until thick and clear. Remove from heat.

Add 1 Tbsp. lemon juice and sliced peaches. Turn into unbaked pie shell; dot with 1 Tbsp. butter.

Top with lattice top. Brush with milk.