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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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I got this recipe out of Woman's World magazine. I haven't tried it yet, but it's on my list. Ingredients:
2 lbs peaches, peeled if desired, cut into 1/4-inch thick slices |
2 lbs nectarines, cut into 1/4-inch thick slices |
1 teaspoon pumpkin pie spice |
1 cup sugar |
1/3 cup cornstarch |
2 tablespoons fresh ginger, peeled and grated |
1 tablespoon sugar |
1 egg, lightly beaten |
your favorite pastry for double-crust pie |
Directions:
1. Roll out bottom crust.
2. Combine peaches, nectarines, pumpkin pie spice,1 cup sugar,cornstarch, and ginger.
3. Spoon peach mixture into crust.
4. Roll out top crust and fit onto filled bottom crust.
5. Cut steam vents into top crust.
6. Brush top crust with beaten egg and sprinkle with 1 Tbsp sugar.
7. Bake at 400 degrees for 15 minutes.
8. Reduce oven temperature to 375 and bake 1 hour,20 minutes or until crust is golden and filling is bubbly.
9. Cool on wire rack.
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