Pastry for a 9-10 inch double crust pie
¾ - 1 cup sugar depending on sweetness of the peaches
4 tablespoons flour
½ teaspoon cinnamon or nutmeg
1 teaspoon vanilla
6 cups peeled sliced fresh peaches
2 tablespoons butter
egg wash made with 1 egg yolk and 2 tablespoons water
Line pie plate with pastry. Combine sugar, flour, spice and salt. Add to peaches, mix lightly. Fill shell. Dot with butter.
Add top crust; crimp edges. Brush with egg wash and sprinkle with sanding sugar.
Bake in a 400 degree oven for 45-50 minutes or until juices are bubbling and the crust is nicely browned.
Serve warm with a big scoop of vanilla ice cream.