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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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In summer, my aunt and uncle provide me with tree-fresh fruit from their peach orchard. My husband gets so excited when they have a bumper crop because he knows this dessert will be on our menu often. Ingredients:
pastry for double-crust pie (9 inches) |
1 cup sugar |
1/4 cup king arthur unbleached all-purpose flour |
1 tablespoon quick-cooking tapioca |
dash salt |
1 cup heavy whipping cream, divided |
1/4 teaspoon vanilla extract |
4 cups sliced fresh or frozen peaches, thawed |
additional sugar |
Directions:
1. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a large bowl, combine the sugar, flour, tapioca and salt. Set aside 2 tablespoons cream. Combine remaining cream with vanilla; add to the sugar mixture. Add peaches; toss to coat. Let stand for 15 minutes.
2. Pour peach mixture into crust. Roll out the remaining pastry; make a lattice top crust. Seal and flute edges. Brush with reserved cream; sprinkle with additional sugar.
3. Bake at 400° for 50-55 minutes or until golden brown and bubbly (cover edges with foil during the last 30 minutes to prevent overbrowning if necessary). Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.
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