Ingredients
Pastry for double-crust pie (9 inches)1 cup sugar1/4 cup all-purpose flour1 tablespoon quick-cooking tapiocaDash salt1 cup heavy whipping cream, divided1/4 teaspoon vanilla extract4 cups sliced fresh or frozen peaches, thawedAdditional sugar
Preparation
Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a large bowl, combine the sugar, flour, tapioca and salt. Set aside 2 tablespoons cream. Combine remaining cream with vanilla; add to the sugar mixture. Add peaches; toss to coat. Let stand for 15 minutes.
Pour peach mixture into crust. Roll out the remaining pastry; make a lattice top crust. Seal and flute edges. Brush with reserved cream; sprinkle with additional sugar.
Bake at 400° for 50-55 minutes or until golden brown and bubbly (cover edges with foil during the last 30 minutes to prevent overbrowning if necessary). Cool on a wire rack. Store in the refrigerator.
