SUMMER PEACH PIE

Serves: 8

■ Pastry for a 9-inch (23-cm) double-crust deep-dish pie

■ 6 cups (1.5 L) sliced peeled peaches

■ 3/4 cup (180 mL) sugar

■ 1/4 cup (60 mL) flour

■ 1 tbsp (15 mL) fresh lemon juice

■ 1 tsp (5 mL) ground ginger

■ 1 tsp (5 mL) vanilla

■ 1 tbsp (15 mL) butter

■ 1 tbsp (15 mL) milk

■ 2 tsp (10 mL) sugar

1. On a lightly floured surface roll out half of pastry, fit into a 9-inch (23-cm) deep-dish pie plate, allowing for 1/2-inch (1.25-cm) overhang.

2. Combine next 6 ingredients (peaches through vanilla); spoon into crust. Dot with butter.

3. Roll out remaining pastry and use for top crust. Trim, fold and flute edges of pastry.

4. Brush top crust with milk and sprinkle with 2 tsp (10 mL) sugar. Cut vents in top crust to allow steam to escape.

5. Bake at 425 F (220 C) for 10 minutes. Reduce temperature to 350 F (175 C). Continue baking for 45-50 minutes or until pastry is golden brown and filling is bubbly and thickened. Cool pie on a rack. Serve warm or at room temperature.