Ingredients
Pie Crust
1 1/2 cups flour
1/2 cups sugar
1/2 cup (1 stick) butter, softened
Pie Filling
4 cups fresh peaches, peeled and sliced
1/3 cup sugar
1 Tbsp. lemon juice
2 Tbsp. tapioca or flour
Preparation
Pie Crust: Combine flour and sugar, cut in butter and mix until crumbly. Set aside 3/4 cup. Butter the sides of a 9" spring form pan; press remaining mixture into bottom and sides, ensuring the mixture extends 1/2 way up the sides of the pan. Bake at 400 degrees for 5-7 minutes. Cool.
Pie Filling Sprinkle peaches with lemon juice; fold in sugar and flour. Arrange the peaches evenly in the crust. Bake at 425 degrees for 20 minutes. Remove from oven, sprinkle with remaining 3/4 cup of reserved flour mixture. Bake for an additional 25 minutes, or until top is golden brown and peaches are bubbling. Serve warm with vanilla bean ice cream.
