Peach Pie

1/2 cup sugar

1/4 cup packed brown sugar

4 cups sliced peeled peaches

Pastry for double-crust pie (9 inches)

3 tablespoons cornstarch

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

2 teaspoons lemon juice

1 tablespoon butter

In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.

In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.

Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack. Yield: 6-8 servings.