Preheat oven to 450°
Mix the sugar, cinnamon and flour for the filling in a small bowl and set aside. Roll out
pie crust disk on a lightly floured surface to a size approximately 12-inches round.
Transfer it to 9-inch pie dish.
Put two cups of the sliced peaches in the bottom of the pie shell. Sprinkle half of the
sugar mixture on top. Put the last two cups of peaches on top of that and sprinkle with
the remaining sugar mixture. Dot with butter.
Roll out the second pastry disk to approximately 12- inch round. Because I didn’t do a
picture tutorial for a lattice crust, you will find an excellent tutorial here. The pictures
make the process very simple, if this is your first time. Once complete, trim the excess
pastry to about 1/2 over hang. Fold the top and bottom crusts together and crimp the
edges to seal. You can also do a simple pie crust on top by simply rolling out your
second disk, to a 12-inch round and placing it on top of the peach filling. Simply put 4
steam slits, with a sharp knife, about 3/4 of an inch long near the centre of the pie.
Lightly brush some heavy cream on top of the top crust and sprinkle with sugar and
almond slices. Bake for 15 minutes at 450° then reduce heat to 350° and bake for 35
minutes longer until crust is golden and filling is bubbling. Best eaten slightly warm.