Fresh Peach Pie

This is a Southern Living recipe and it's delicious. Hope you enjoy!


5 1/2 cups peeled, sliced fresh peaches (3 1/2 lbs)
1 cup sugar
1/4 cup all purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons butter
1 teaspoon vanilla extract
Pastry for double crust 9 inch pie (refrigerated pie crust works fine too)

Combine first 4 ingredients in a saucepan; set aside until syrup forms. Bring mixture to a boil; reduce heat to low, and cook 10 minutes or until peaches are tender, stirring often. Remove from heat; add butter and vanilla, blending well.

Place one pastry in pie plate; trim off excess pastry along edges of pieplate. Spoon filling into pastry shell. Cut remaining pastry into 1/2 inch strips. Arrange strips in lattice design over peaches. Trim strips even with edges; fold edges under, and crimp.

Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees, and bake 25 to 30 more minutes or until crust is browned. Serve warm with vanilla ice cream!