Fresh Peach Pie (Corrected)

Pastry for a two-crust 9 inch pie.
Combine 1/2 cup granulated sugar and 1/4 cup packed brown sugar. Cover 5
cups sliced fresh peaches with sugar mixture in a large bowl. Let stand
about 1 hour at room temperature. Drain, reserving juice.

Combine in a small saucepan:
3 tbsp. cornstarch
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/8 tsp. salt

Gradually add reserved peach juice, blending until smooth. Cook over medium heat, stirring constantly, until thick and clear. Remove from heat. Add 1 tablespoon. lemon juice and sliced peaches. Turn into a unbaked pie shell and dot with 1 tbsp. butter. Make lattice top out of remaining pastry. Brush pastry strips with milk. Bake at 450? for 10 minutes, then at 350? for 20 to 25 minutes. Delicious served slightly warm, topped with vanilla ice cream.

This was featured on the cover of Better Homes & Gardens when I was a teenager, and I've been making it ever since.
Judy (in Alaska)

http://www.nancyskitchen.com