Fresh Peach Pie

To make the crust combine all dry ingredients in a bowl with your hands. Once they start to stick together begin to slowly pour the water in until you are able to form a ball. The key on the crust is to touch the dough as little as possible and to put the ball of dough into the fridge for at least 2 hours before you bake it.

Once the dough has been properly chilled roll it out to about a ¼ inch, place it into the pie tin and bake at 400 for 14 minutes. Watch to make sure it doesn’t burn and remember the crust shrinks when it is baked so when you put your dough into the tin make sure you leave some hanging over the edge. Set baked crust aside.

For the glaze combine all the ingredients except for the vanilla in a saucepan. Cook over medium heat until clear and thick and then stir in vanilla.

Fill the pie shell with alternating glaze and peaches. Serve with ice cream, or whipped cream.