• Cooking Time: 1 hour 20 minues
  • Servings: 6
  • Preparation Time: 40


There's nothing more delightful than some peach pie with a little "vanilla" goodness to brighten your day. It's a plate full of sunshine.


  • Crust:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup unsalted butter, cut into 1 tbsp. pcs., very cold
  • 1/4-1/2 cup cold water
  • Filling:
  • 1 cup dried fruit bits
  • 1/2 cup packed light brown sugar
  • 1/2 cup + 1 tsp. sugar
  • 1/2 cup flour
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. vanilla
  • 1/4 tsp. ground nutmeg
  • 3 lb. frozen peaches, thawed
  • 1 egg, beaten


  • Crust:
  • Put the flour, salt and sugar into a food processor and pulse once or twice.
  • Add the butter and process until the mixture looks grainy.
  • Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
  • Decant the loose dough onto a piece of plastic wrap.
  • Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
  • Split into two pieces and wrap each and chill for at least 4 hours before using.
  • Dough can be made ahead for up to one week.
  • Filling:
  • Combine fruit bits, brown sugar, 1/2 cup granulated sugar, flour, cinnamon, vanilla and nutmeg; stir in peaches.
  • On floured surface, roll larger dough disk into 12 inch circle; fit into 9 inch pie pan. Spoon peach mixture into crust. Roll remaining dough into 9 inch circle; cut into 1 inch wide strips. Arrange in lattice pattern over pie filling; trim and flute edge. Refrigerate until firm, 15 minutes.
  • Place baking sheet on rack in oven; preheat to 375 degrees F. Brush crust with egg; sprinkle with remaining sugar. Bake on hot baking sheet 1 hour, 20 minutes or until golden and bubbly. Cool.

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