10 medium peaches (4 pounds), peeled, pitted and sliced
2 teaspoons lemon juice
1 teaspoon vanilla extract
2 teaspoons milk
Coarse sugar
Directions
Prepare Food Processor Pie Crust. Divide dough in half and form 2 discs. Wrap in plastic wrap and refrigerate for 30 minutes
Heat oven to 400°F.
Roll one dough disc and fit into a 9-inch pie pan. Trim edge.
In a large bowl, combine confectioners’ sugar, cornstarch, cinnamon, salt and ginger. Add peaches, lemon juice and vanilla extract. Stir until peaches are coated with cornstarch mixture. Spoon into prepared crust.
Roll second dough disc to form top crust. Turn edge of top crust under edge of bottom crust to seal, then flute the edge. Cut 6 (2-inch) slits in top crust. Brush crust with milk and sprinkle with coarse sugar.
Bake 50 to 55 minutes or until crust is brown and filling is bubbling. Cool on wire rack. Refrigerate any leftovers.
10 medium peaches (4 pounds), peeled, pitted and sliced
2 teaspoons lemon juice
1 teaspoon vanilla extract
2 teaspoons milk
Coarse sugar
Directions
Prepare Food Processor Pie Crust. Divide dough in half and form 2 discs. Wrap in plastic wrap and refrigerate for 30 minutes
Heat oven to 400°F.
Roll one dough disc and fit into a 9-inch pie pan. Trim edge.
In a large bowl, combine confectioners’ sugar, cornstarch, cinnamon, salt and ginger. Add peaches, lemon juice and vanilla extract. Stir until peaches are coated with cornstarch mixture. Spoon into prepared crust.
Roll second dough disc to form top crust. Turn edge of top crust under edge of bottom crust to seal, then flute the edge. Cut 6 (2-inch) slits in top crust. Brush crust with milk and sprinkle with coarse sugar.
Bake 50 to 55 minutes or until crust is brown and filling is bubbling. Cool on wire rack. Refrigerate any leftovers.
