Country Peach Pie

There’s a lot of love that goes into making this pie. We start with a tender, flaky, all-butter, crust made with freshly milled high extraction soft white winter wheat flour we get from our friends at Janie’s Mill in Ashkum, Illinois, then fill it to the brim with fresh, ripe Michigan peaches, a little sugar, and a touch of vanilla bean. We then crown all this goodness with another layer of flaky, all-butter crust and top the whole thing with a sprinkle of demerara sugar. Simple and delicious. Available as long as the peaches are, so get it while you can! It’s as divine (and fleeting) as a perfect, summer day!