I stirred them together and let them sit on the butcherblock table for about an hour.
After the peaches had been sitting close to an hour, I rolled out the bottom crust by dividing my dough approximately in half and rolling it out on floured wax paper. I use wax paper a lot because I can just wrap up the mess and toss it.
I fit it into my pie plate. This one is my only Fiesta pie plate. I won it for entering a baking contest. The post previous to this one for the Pineapple Upsidedown Cake was that winner!
I smoothed out the crust and fixed my edges a bit.
Next, I stirred my peaches, checked for juice and poured the juice into a small saucepan.
In the saucepan, I already had 3 tablespoons of cornstarch, 1/4 tsp nutmeg, 1/8 tsp salt and 1/4 tsp ground cinnamon. I cooked and stirred until this mixture thickened. I then took it off the heat, added 2 teaspoons lemon juice and 1 tablespoon butter. I stirred this until the butter melted, poured this over the peaches and stirred them well.
I then poured the peaches into the pie plate with the crust in place and placed strips of rolled and cut dough over the top. This particular pie crust dough was so tender it broke when I tried to alternate the strips to criss cross them .So I settled for what you see. I need more practice with the lattice look.
I placed the pie into a 400 degree oven and baked it for a little over an hour, until the fruit was soft, crust was golden brown and the juice was set and bubbling.
I didn't have any sanding sugar so I sprinkled about a teaspoon of granulated sugar over the hot pie.
After it cooled about 45 minutes or so, I cut it. I couldn't take it any longer. Oh, my. It was good! Kind of ugly, but very very good! I posted a picture on facebook. They told me it wasn't ugly. It was rustic.