Nana's Peach Pie

Nana's Peach Pie

Miz Helen's Kitchen


6 medium size ripe peaches

2 nine inch pie crust

1 1/2 cups sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

3 tablespoons corn starch

3/4 cup water

2 tablespoons butter

1 egg, beaten


In a large pot of boiling water, drop the peaches in the water for 1 minute.

Remove the peaches and place in a large bowl of ice water with ice cubes.

Let the peaches cool for a minute then peel the skin off the peaches.

Slice the peaches and place them in a large stew pan.

Pour the sugar, cinnamon, nutmeg, and salt onto the peaches and stir.

Mix the cornstarch with 3/4 cups off water and set aside.

Stirring, heat the peach mix on medium heat until the mix starts to boil, do not let it boil, reduce the heat. If you let the mix boil, it will break the peaches up.

Add the butter and stir until melted. Add the corn starch mix and stir constantly  until the mixture thickens, remove from heat immediately. Set aside and let the mixture cool to room temperature.

Prepare a bottom pie crust in an iron skillet or pie pan.

Bake the crust in a preheated 375 degree oven for 8 minutes.

Let the crust cool for about 10 minutes.

Pour the peach mixture into the bottom crust.

Put the top crust on the pie or decorate the top with the dough in a design.

Brush the top of the crust with the beaten egg wash.

Bake the pie in a preheated oven at 375 degrees for 30 minutes.

Let the pie set to cool for at least 1 hour, so it will slice nicely.