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8 cups sliced fresh peaches
2 cups sugar
2-4 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1/3 cup butter
pastry for double crust pie
vanilla ice cream
In a dutch oven, combine first 4 ingredients. Set aside until syrup forms. Bring to a boil, reduce heat to low, simmer for 10 minutes or until tender. Add vanilla & butter, stirring until butter melts.
Roll half of pastry to 1/8 inch thickness. Cut into an 8 inch square. Spoon half of peach mixture into an 8 inch square pan (deep). Place pastry layer on top. Bake at 475 for 10-12 or until lightly browned.
Roll out remaining pastry and cut into strips. Pour remaining peach mixture on top and criss-cross pastry strips on top of peaches. Bake at 475 for 15-18 minutes or until lightly browned.
2 cups sugar
2-4 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1/3 cup butter
pastry for double crust pie
vanilla ice cream
In a dutch oven, combine first 4 ingredients. Set aside until syrup forms. Bring to a boil, reduce heat to low, simmer for 10 minutes or until tender. Add vanilla & butter, stirring until butter melts.
Roll half of pastry to 1/8 inch thickness. Cut into an 8 inch square. Spoon half of peach mixture into an 8 inch square pan (deep). Place pastry layer on top. Bake at 475 for 10-12 or until lightly browned.
Roll out remaining pastry and cut into strips. Pour remaining peach mixture on top and criss-cross pastry strips on top of peaches. Bake at 475 for 15-18 minutes or until lightly browned.
