• 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.