6 cups sliced fresh peaches peeled (about 6-8 medium-size ripe peaches)

½ cup sugar

¼ cup brown sugar

2 tbsp cornstarch

¼ tsp ground nutmeg

tsp cinnamon

pinch salt

2 tsp fresh lemon juice

1 tbsp unsalted butter



Preheat the oven to 425 degrees F.
In a small bowl, mix together the sugars, cornstarch, nutmeg, cinnamon, and salt.
Peel the peaches, remove the pit and slice thinly.
Add the peach slices to a large bowl.
Sprinkle the cornstarch-sugar mixture evenly over the peaches, a tablespoon at a time and mix thoroughly before adding additional cornstarch sugar. Adding it gradually ensures it won’t clump and not be evenly distributed.
When all of the cornstarch-sugar mixtures have been added, add the lemon juice and mix to combine.
Spoon the peaches into the prepared pie shell and spread out evenly. Dot the top of the pie with small pats of butter.
Place the unbaked pie on a baking sheet covered in foil or parchment paper and place in the oven.
Bake the pie for 15 minutes, and reduce the oven temperature to 350 degrees. Bake at 350 degrees for 30 minutes. Remove the pie from the oven and cover the crust with strips of aluminum foil to keep it from burning.
Return the pie to the oven and bake for an additional 30 minutes to allow the filling to become bubbly and thick.
Remove the pie from the oven and allow it to cool completely before cutting.

Pie Crust


1 ½ cup flour

¾ tsp salt

½ cup shortening

7-8 tbsp cold water


Mix flour and salt, cut half of the shortening in the flour mixture till pea size, then cut in the other half of the shortening.

Add your cold water spreading it over the dough and stirring it together in a ball.

Do not use your hands. Use a fork or mixing tool.

Form into a ball, press into a disk on a floured surface.

The less you handle the dough the better.

Bake the pie for 15 minutes, and reduce the oven temperature to 350 degrees.

Then add fruit and bake.