8 c Fresh peaches; sliced
2 c Sugar
2 To 4 tb all-purpose flour
1/2 ts Ground nutmeg
1 ts Vanilla extract
1/3 c Butter or margarine
Pastry for double-crust pie
Vanilla ice cream
Recipe by: Southern Living
Preparation Time: 0:30
Combine peaches, sugar, flour, and nutmeg in a Dutch oven;
set aside until syrup forms. Bring peach mixture to a
boil; reduce heat to low, and cook 10 minutes or until
tender. Remove from heat; add vanilla and butter, stirring
until butter melts. Roll half of pastry to 1/8-inch
thickness on a lightly floured surface; cut into an 8-inch
square. Spoon half of peaches into a lightly buttered
8-inch square pan; top with pastry square. Bake at 475
degrees for 12 minutes or until lightly browned. Spoon
remaining peaches over baked pastry square. Roll remaining
pastry to 1/8-inch thickness, and cut into 1-inch strips;
arrange in lattice design over peaches. Bake an additional
15 to 18 minutes or until browned. Spoon into serving
bowls, and top each with a scoop of ice cream. Yield: 8
servings.
