Creamy Open-Faced Peach Pie

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READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 34
    cup sugar
  • 1
    tablespoon vanilla
  • 13
    cup butter
  • 13
    cup flour
  • 1
    large egg
  • 5 -6
    cups fresh peaches (skinned and sliced)
  • 1
    teaspoon cinnamon
  • 12
    teaspoon nutmeg
  • 1
    prepared pie pastry (to fit a 9 or 10-inch deep dish pie plate)
  • 1
    small egg, beaten
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DIRECTIONS

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