Creamy Open-Faced Peach Pie - cooking recipe

Ingredients

3/4 cup sugar
1 tablespoon vanilla
1/3 cup butter
1/3 cup flour
1 large egg
5 -6 cups fresh peaches (skinned and sliced)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 prepared pie pastry (to fit a 9 or 10-inch deep dish pie plate)
1 small egg, beaten

Preparation

Line a 9 or 10-inch deep-dish pie plate with prepared pastry.
Brush beaten egg over the bottom and around the sides of the inside of the pastry (this will prevent a soggy crust).
Toss the peaches with cinnamon and nutmeg, then place the sliced peaches onto the crust.
In a bowl using an electric mixer cream butter with sugar and vanilla until fluffy.
Add in egg and flour; beat until combined, then spread the mixture over the top of the peaches.
Place the pie dish onto a a large piece of heavy-duty foil or onto a baking sheet (to catch any spills).
Set oven rack to bottom position.
Bake at 375\u00b0F for 1 hour.
Let sit at room temperature for a minimum of 30 minutes or more before slicing.