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| Homèmadè Pèach Piè |
Ingrèdiènts
- Pastry for a 9-10 inch doublè crust piè
- ¾ - 1 cup sugar dèpènding on swèètnèss of thè pèachès
- 4 tablèspoons flour
- ½ tèaspoon cinnamon or nutmèg
- dash salt
- 1 tèaspoon vanilla
- 6 cups pèèlèd slicèd frèsh pèachès
- 2 tablèspoons buttèr
- ègg wash madè with 1 ègg yolk and 2 tablèspoons watèr
- sanding sugar
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| Homèmadè Pèach Piè |
Instructions
- Linè piè platè with pastry. Combinè sugar, flour, spicè and salt. Add to pèachès, mix lightly. Fill shèll. Dot with buttèr.
- Add top crust; crimp èdgès. Brush with ègg wash and sprinklè with sanding sugar.
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