Elmira Peach Pie Recipes

Steps:

• In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.

Steps:

• Put first 4 ingredients into a food processor and blend until a ball is formed. Pat out into a buttered pie plate. Bake 10 min. @ 425 degrees. Remove from oven. Beat 3 egg yolks slightly. Combine with 1 cup sugar, flour and sour cream. Arrange peaches in crust and pour egg mixture over peaches. Cover with foil. Reduce oven to 350 and bak 45 minutes. Remove the foil and bake 15 minutes or more until filling is done.