5 cups peeled, sliced peaches
1 cup sugar
1/4 cup flour
1 teaspoon cinnamon
pastry for 9″ two-crust pie
combine peaches with sugar, flour, and cinnamon. Allow to sit in the fridge for an hour or up to two days. Drain off excess juice and reserve it.
Place crust into pie plate; add peach mixture; top with second crust. Slit top and bake at 400° for 45 minutes or until top crust is brown. OR build individual pies in ramekin dishes. Bake for about 30 minutes.
Pour reserved juice into a small saucepan and bring to a boil. Stir until thickened.
Serve warm pie with vanilla ice cream and peach sauce drizzled over the top.
These look incredibly delicious and you make them sound easy to make.