Apple and Peaches Pie

What happens when there are ripe apples on the tree and over- ripe peaches in the refrigerator?  Around here they become pie!  I kept the spice light in this one, and since my peaches were ripe and very sweet I went easy on the sugar too. This combo really turned out to be delicious.  This pie was gone in a flash.

Apple and Peaches Pie

Pie dough for double crust pie

5 or 6 apples, peeled and sliced thin

4 or 5 ripe peaches, peeled and sliced (thicker than the apples)

1/2 cup sugar

1/4 cup cornstarch (use less if your peaches aren't really ripe and juicy)

1/4 teaspoon nutmeg - I like to use it freshly grated

1/2 teaspoon vanilla - I prefer Mexican vanilla

2 tablespoons butter

• Line a deep pie dish with pastry.  Roll out the dough for the top crust.  Set both aside.
• Mix together the fruit and add the sugar, cornstarch, nutmeg and vanilla.  Set this aside to juice while you preheat the oven to 400 degrees.
• Pour the filling into the pie shell and dot with small chunks of the butter.
• Put on the top crust, flute the edges, and cut vents.
• Bake for 30 minutes.  Lower the heat to 375 degrees and bake another 35 minutes.
• Let cool for at least an hour before serving warm with ice cream.