1 single unbaked 9″ pie crust
5 cups sliced peaches (approx 5 medium)
3/4 cup sugar
1 tablespoon butter
1 teaspoon vanilla
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
Dash ground nutmeg
1/2 cup fresh blueberries
3 cups vanilla ice cream
Preheat oven to 400 F. Roll pie crust into a circle a little larger than the skillet you will be using below. To prevent pie crust from drying out, cover with plastic wrap until ready to use. Peel and slice peaches; cover with cold water until ready to use.
Place sugar in a heavy skillet (approximately 10 inch in diameter). Caramelize by placing over medium-low heat; cook and stir until sugar is melted and golden in color – do not burn. Remove from heat and stir in butter, then vanilla.
Drain peaches and carefully arrange slices in syrup. Sprinkle with lemon juice. Place pan over medium heat and cook until peaches are almost tender, approximately 5-10 minutes; while peaches are cooking sprinkle with cinnamon and nutmeg. Remove from heat.
Sprinkle blueberries over peaches. Carefully place pie crust over fruit. Using the back of a spoon, tuck pie crust in around edges; cut a vent in top of crust. Bake 20-25 minutes or until flaky and golden brown.
Cool 10-15 minutes, invert on serving plate. Serve tart with vanilla ice cream.
NOTES: This is a great recipe for Utah peach harvest. It is delicious warmed up later. Serves 8