Summer peach pie

By tpriddy_1

One summer I made this pie once a week. We never got tired of it . You don't even have to peel the peaches.

Ingredients

• 2/3 cup plus 2 tsp sugar
• 1/2 vanilla bean, cut crosswise into1/2- inch pieces
• 3 Tbsp all purpose flour
• 3 3/4 lbs firm but ripe upeeled peaches. About 10 cups. Halved, pitted, each half cut into 4 slices.
• 2 ready made pie crust
• 2 Tbsp butter cut into 1/2 inch cubes
• whipping cream for glaze
• vanilla

Preparation

Step 1

Preheat oven to 400. Combine 2/3 cup sugar and vanilla bean in processor; blend until vanilla bean is very finely minced. Sift vanilla sugar through strainer into large bowl; discard any large bits in strainer. Mix flour into vanilla sugar. Add peaches to flour- sugar mixture and toss gently to coat.

Roll out 1 pie crust and put in 9 inch pie plate. Trim dough overhang. Spoon peach mixture into crust; dot with butter.
Roll out second pie crust Drape over leash filling; trim overhang.
Fold top and bottum edges under pressing together to seal
crimp edges. Cut 2 inch long X in center of top crust to allow steam to escape. Brush crust lightly with whipping cream; sprinkle with sugar.
Bake until crust is golden, peaches are tender, and jucies bubble
thickly through cut in top of crust , about 1 hour 15 minutes
cool for 2 hours
serve with vanilla ice cream.