Pure peach perfection!
Yield: 6-8 servings Prep time: 30 minutes to prep, 40 minutes to bake Difficulty: EASY Ingredients:
1 All butter pie crust (see PIE CRUST recipe below)
2. 4-6 large, not quite ripe, peeled and pitted peaches (or 2 lbs frozen, unsweetened)
3. 1/3 cup Sugar
4. 1-2 tsp Cinnamon
5. 1 Tbsp Cornstarch
6. Juice from half of a lemon
7.. 1/8 tsp. salt
8. Egg white to brush dough
Procedure:
1. Roll out single crust of All Butter Pie Crust to 12" circle
2. Mix peeled, sliced peaches with next five ingredients in a bowl
3. Transfer dough round to parchment lined baking sheet
4. Mound peaches in the center
5. Fold dough around the peaches leaving a hole in the middle
6. Brush dough with a slightly beaten egg white
7. Sprinkle with one tablespoon of sugar
8. Bake in a preheated oven at 375 degrees Fahrenheit
9. Let it cool before cutting or all the juices will run out 9. Sprinkle with powdered sugar before serving
Ingredients Pie Crust:
Makes 2 generous 9" crusts--you will only need one for this recipe. Crust may be frozen between sheets of parchment once rolled out.
1 cup unsalted butter
2 1/2 cups flour
1 tsp salt
1/2 cup ice water or more if too dry
Procedure:
Cut the butter into very small cubes
Mix butter and flour and salt until it is in pea sized clumps ( I cut the butter in with a pastry cutter. You can also use two butter knives)
Add water 1 tablespoon at a time until mixture just begins to form a ball
Gently knead a few times to bring the dough together
Wrap tightly in plastic wrap and refrigerate for at least an hour
Roll out on a silicone mat with a small amount of flour
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