With Fredericksburg peaches now in season, Susan Keller sends this month’s recipe, like one her grandmother Nana made in late summer.
Makes: 8 servings
Ingredients
· ½ cup sugar
· ¼ cup packed brown sugar
· 4-1/2 cups sliced peeled peaches
· Dough for double-crust pie
· 3 tablespoons cornstarch
· ¼ teaspoon ground nutmeg
· ¼ teaspoon ground cinnamon
· 1/8 teaspoon salt
· 2 teaspoons lemon juice
· 1 tablespoon butter
Directions
In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for an hour. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle, then transfer to a 9-inch pie plate or iron skillet. Trim even with rim. Refrigerate while preparing filling.
Preheat oven to 400 degrees. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt, gradually stir in reserved juice. Bring to a boil and stir until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
Roll remaining dough and cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to bottom crust. Flute the edge. Cover edge loosely with foil. Bake 40 minutes, remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. Serve with vanilla ice cream.