Creamy Open-Faced Peach Pie

This is not your everyday peach pie! The amount of sugar stated will give you a semi-sweet pie if you like a sweeter filling then add in more sugar. Prep time does not include making the pie pastry. Although I have only made this using peaches you might want to give it a try using apples ;-) Serve this topped with vanilla ice cream

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 3⁄4 cup sugar
• 1  tablespoon vanilla
• 1⁄3 cup butter
• 1⁄3 cup flour
• 1  large egg
• 5 -6  cups  fresh peaches (skinned and sliced)
• 1  teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1  prepared  pie pastry (to fit a 9 or 10-inch deep dish pie plate)
• 1  small egg, beaten

Directions

1. Line a 9 or 10-inch deep-dish pie plate with prepared pastry.
2. Brush beaten egg over the bottom and around the sides of the inside of the pastry (this will prevent a soggy crust).
3. Toss the peaches with cinnamon and nutmeg, then place the sliced peaches onto the crust.
4. In a bowl using an electric mixer cream butter with sugar and vanilla until fluffy.
5. Add in egg and flour; beat until combined, then spread the mixture over the top of the peaches.
6. Place the pie dish onto a a large piece of heavy-duty foil or onto a baking sheet (to catch any spills).
7. Set oven rack to bottom position.
8. Bake at 375°F for 1 hour.
9. Let sit at room temperature for a minimum of 30 minutes or more before slicing.