PEACH PIE

Make a 9″ pie dough. Fit into pan.
Peach Filling:Combine l/2 cup sugar, l/4 cup firmly packed brown
sugar.
Cover 5 cups sliced fresh peaches with sugar mixture. Let stand
about l hour. Drain, reserving juice.
Combine in small saucepan; 3 tbsps. cornstarch l/4 tsp. nutmeg,l/4
tsp. cinnamon & l/8 tsp. salt. Gradually add reserved peach juice,
blending until smooth. Cook over medium heat, stirring constantly,
until thick & clear. Remove from heat.
Add l tbsps. lemon juice & sliced peaches.
Turn into unbaked pie shell; dot with l tbsps. butter.
Roll out second pie crust and cut into strips l/2″ wide; crisscross
over filling to form lattice top. Trim and seal ends; fold bottom
crust over to cover. Flute. Brush strips with milk.
Bake at 450 for l0 mins., then at 350 for 30-35 mins.