1 Whole Wheat Flakey Dessert Crust
3 to 4 pounds ripe peaches
1 tablespoon fresh lemon juice
1/2 cup packed light brown sugar
1/2 teaspoon vanilla
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of salt
1 tablespoon butter, cut into pieces
1 tablespoon milk for glaze
1 tablespoon sugar for glaze
2. Remove dough from refrigerator. Preheat oven to 425 degrees with rack in lower third. If desired, peel peaches by blanching for 15 seconds in boiling water and transferring to a bowl of cold water. Pit and cut in thick slices. Toss with lemon juice, brown sugar, vanilla, cornstarch, cinnamon, nutmeg and salt. Scrape into pie pan. Place top dough over peaches and join edges with overhang of bottom dough. Crimp together and pinch an attractive lip around the edge of the pan.
3. With the tip of a paring knife make several slashes in the top of the dough. Brush with milk and sprinkle with sugar. Place on a baking sheet. To protect edges from over-browning, cover with strips of foil if desired.
4. Place in the oven and bake 20 minutes. Remove strips of foil, reduce heat to 375 and bake for another 20 to 25 minutes, or until bottom and top crusts are nicely browned. Remove from oven and allow to cool on a rack. Serve warm or room temperature, with vanilla ice cream if desired.
Yield: 1 pie, serving 8 to 10