Peaches we bring home from the farmers’ market almost always end up here.

• 2 cups flour
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 3 tablespoons sugar
• ¼ cup butter
• ¾ cup heavy cream
• 8 cups peaches, peeled and sliced
• 2 cups sugar
• 2 tablespoons flour
• ½ teaspoon cinnamon
• 1 generous teaspoon vanilla
• ⅓ cup butter

Mix 2 cups flour, baking powder, salt, 3 tablespoons sugar, ¼ cup butter and heavy cream into dough; chill for 1 hour or more. While chilling, put peaches, 2 cups sugar, 2 tablespoons flour and cinnamon into medium saucepan and allow to sit until syrup forms. When it does, bring peach mixture to boil; reduce heat and simmer uncovered for 10 minutes or until peaches are tender. Remove from heat and add vanilla and ⅓ cup butter.

Preheat oven to 475 degrees. Roll out half of pastry into an 8 x 12 rectangle. Pour half of the fruit into a buttered 8 x 12 baking pan, and top with pastry; sprinkle lightly with sugar, and bake at 475 degrees for 15 minutes until light brown.

Roll out second half of pastry into 8 x 12 rectangle. Top baked pastry with the rest of the fruit, and top with second sheet of pastry. Sprinkle lightly with sugar. Bake at 475 degrees for an additional 20 minutes or until top is lightly browned.