Ingredients:
4-1/2 cups sliced peeled peaches
1/4 teaspoon ground cinnamon
Dough for double-crust pie
2 teaspoons lemon juice
1/8 teaspoon salt
1/4 teaspoon ground nutmeg
Vanilla ice cream, optional
3 tablespoons cornstarch
1 tablespoon butter
1/4 cup packed brown sugar
1/2 cup sugar
Directions:
-Combine sugars in a large mixing bowl; add peaches and gently toss. Allow to stand for 1 hour, covered. Roll one half of the dough to a 1/8-inch-thick circle on a lightly floured surface; transfer to a 9-in. Trim even with the rim of a pie plate or an iron skillet. Refrigerate while you make the filling.
-Preheat the oven to 400 degrees. Drain the peaches, reserving the juice. Combine cinnamon, cornstarch, nutmeg, and salt in a small saucepan; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes, or until thickened. Take the pan off the heat and stir in the lemon juice and butter. Fold in the peaches gently, then pour into the pie crust.
-Roll out the remaining dough into a 1/8-inch-thick circle and cut into 1-1/2-inch-wide strips. Arrange the filling in a lattice pattern over the top. Trim and seal strips to the bottom crust’s edge; flute the edge. Wrap the foil around the edge loosely. Bake for 40 minutes, then remove the foil. Bake the peaches for 10-20 minutes longer until the crust is golden brown and the filling is bubbly. Allow cooling on a wire rack. Serve with vanilla ice cream if desired.