Ingredients
6cupsfresh peachespeeled
¼cupsugar
¼cupbrown sugar
½tspcinnamon
4tbspcornstarch
1recipe for double pie crust
1tbspmilk
Preparation
Preheat oven to 450 degrees F.
Combine peaches, sugar, cinnamon, cornstarch, and a pinch of salt in a bowl and gently toss.
Roll pie crust into a 12-inch circle.
Use the pie crust to line a 9-inch pie plate and fill with peach mixture.
Roll the second crust into a 12-inch circle. Gently place over peaches.
Cut the edges of the crust so you have a 1/2-inch overhang. Fold and crimp edges as desired.
Cut slits in the top of the pie to allow steam to escape.
Brush crust with milk and sprinkle with sugar if desired.
Place pie on a large rimmed foil-lined baking sheet and place in the oven.
Bake for 15 minutes and then reduce heat to 375 degrees F.
Continue baking for 55 to 65 minutes or until filling is hot and bubbly.
