- 8 cups sliced Georgia peaches
- 2 cups sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon
nutmeg
- 1 teaspoon vanilla flavoring
- 1/3 cup butter
or margarine
- pastry for double-crust pie
- vanilla ice cream
Combine peaches, sugar, flour and nutmeg in
a Dutch oven; set aside to allow syrup to form
(approx. 15 minutes). Bring peach mixture to
a boil: reduce heat to low, and simmer 10 minutes
or until peaches are tender. Remove from heat
and stir in vanilla and margarine.
Roll half of pastry to 1/8” thickness:
cut into a circle to fit a two-quart baking
dish. Spoon half of mixture into lightly buttered
baking dish; top with pastry. Bake at 475°F
for 12 minutes or until lightly browned. Spoon
remaining peach mixture over baked pastry.
Roll remaining pastry to 1/8” thickness
and cut into 1” strips; arrange in lattice
design over peaches. Bake an additional 15-20
minutes until browned.
Allow to cool slightly before serving. Serve
with vanilla ice cream.
Serves 8. |
