16 peaches-cut in half and twist than, side with pit- cut in half and twist and the pit will pop out. Leave skin on. Cut each peach into about 8 slices.
Add peaches to a giant pot where they can stew. Turn heat to med- low/ 3-4.
Than sprinkle: 4 tbsp of flour evenly across the peaches and 1 1/2 cups of sugar across peaches and 1/2 tsp of cloves or nutmeg. Stir with a wooden spoon, especially paying attention in the first 3-5 minutes, because it can easily burn to the bottom. Now you'll see a syrup forming, turn heat to low/1-2 and stir for about another minute. Turn timer on for 20 minutes and let stew. Go back and check it about every 5 minutes and give it a stir to make sure it isn't sticking to the bottom. When timer goes off your peaches should be tender,if there not keep cooking them for additional 5 minute periods. Your mix should be boiling as well.
Take off burner. Now stir in 1tsp vanilla and 3 tbsp of butter, stir until butter is melted. Let cool to room temperature.
Once cooled add to your prepared uncooked pie shells and top pie shells with a basket style weave or lay dough over completely and with a very sharp knife cut 6 small lines 1/2 way around the pie and in the centre a small t .
Bake at 425 for 10 minutes and than reduce heat to 350 and bake for another 25-35 minutes. You'll know its done because the shell will be golden and the filling will be bubbling.
This peach pie tastes amazing with vanilla ice cream. This is my favorite, most delicious summer treat!
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