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Prep Time: 20 minutes Cook Time: 1 hour
Yield: serves: 6-8
1 double crust pie recipe
10 ripe peaches (firm) 1 tsp lemon 1/2 teaspoon vanilla extract 2/3 c flour 1 c sugar 1/2 tsp cinnamon pinch of ground nutmeg 1/2 tsp sea salt 3 tbsps butter, cut into small pieces 1 egg
Peel the peaches and cut into 1/4 inch thick slices. Add lemon juice and vanilla to them and toss gently. Set aside.
In another bowl mix the flour, sugar, cinnamon, nutmeg and salt until there are no lumps. Add this to the peach mixture, coating them well.
Pour into the pie shell and add the diced butter to the top. Top with the remaining pie crust (full or lattice). Be sure to crimp the edges to seal the pie. If using a full crust, make a few small slits in the center.
Beat egg in bowl and add 1 tsp water to make an egg wash. Brush this on top of the pastry.
Bake at 450F for 10 minutes and then 350F for another 50.
* use foil on the pie edges if it begins to get too brown.