Peach Pie


  • 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

  • dash salt

  • 1 teaspoon vanilla

  • 6 cups peeled sliced fresh peaches

  • 2 tablespoons butter

  • egg wash made with 1 egg yolk and 2 tablespoons water

  • sanding sugar


  1. Line pie plate with pastry. Combine sugar, flour, spice and salt. Add to peaches, mix lightly. Fill shell. Dot with butter.

  2. Add top crust; crimp edges. Brush with egg wash and sprinkle with sanding sugar.

  3. Bake in a 400 degree oven for 45-50 minutes or until juices are bubbling and the crust is nicely browned.

  4. Serve warm with a big scoop of vanilla ice cream.