prepared pastry for double crust
1 c. sugar
1/4 c. flour
1 tbsp. quick tapioca
dash of salt
1 c. whipping cream, divided
1/4 tsp. vanilla extract
4 c. fresh or frozen peaches, thawed
additional sugar (for top crust, decoration)

Line a 9-inch pie plate with bottom pastry; trim even with edge of plate. In a bowl, combine sugar, flour, tapioca and salt. Mix well. Set aside 2 tablespoons cream. Combine remaining cream and vanilla. Add to sugar mixture. Add peaches; toss to coat. Let stand 15 minutes. Pour peach mixture into crust. Roll remaining pastry. Cut lovely vent pattern or make lattice strips. Seal and flute edges. Brush with reserved cream and sprinkle of sugar.