Recipe: Orchard Peach Pie

ORCHARD PEACH PIE

1 jar (26 oz.) DEL MONTE Orchard Select Sliced Cling Peaches
2 Tablespoon cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
Sugar
Refrigerated pastry for 2 (9-inch) piecrusts

Preheat oven to 425 degrees F. Drain fruit reserving 1 cup syrup.

Dissolve cornstarch in fruit syrup in saucepan on your stovetop. Add cinnamon, nutmeg and sugar, to taste. Cook, stirring constantly, until thickened and translucent. Stir in fruit.

Prepare piecrusts. Place bottom crust in pie plate.

Spoon in fruit mixture. Place top crust over fruit; seal and flute edges. Make slits in top crust for venting.

Bake on lower oven rack, 25 minutes or until golden brown.

Serve with vanilla ice cream or whipped cream, if desired.