Deep-dish peach pie

8 Servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour
⅛ teaspoon Salt
3 ounces Cream cheese
½ cup Butter, cut in small pieces
6 cups Peaches, peel, pit & slice
3 tablespoons All-purpose flour
¼ cup Brown sugar, packed
⅛ teaspoon Nutmeg, freshly grated
2 tablespoons Butter, cut in small pieces
1 Egg yolk
2 teaspoons Water
1 teaspoon White sugar

Directions

CREAM CHEESE PASTRY

FILLING

CREAM CHEESE PASTRY Combine the flour and salt. Cut in the cream cheese and butter until the mixture has the consistency of coarse meal. Turn the dough out onto a floured board and knead lightly, just until the dough holds together. Shape the dough into a ball, then flatten into a disk. Dust with flour. Wrap in plastic and chill while you prepare the filling. If the dough has chilled for several hours, remove it from the refrigerator and leave at room temperature for 15 minutes so it will be easier to handle.

FILLING Preheat the oven to 375 F. Place the peaches in an 8-inch square baking dish or 2-quart casserole. In a small bowl, combine the flour, brown sugar, and nutmeg. Toss with the peaches, mixing gently until they are thoroughly coated. Dot with butter. ASSEMBLY On a lightly floured pastry cloth or board, roll out the pastry into a square or circle 1 inch larger than the baking dish. Roll the pastry onto the rolling pin and then gently drape it over the top of the dish. Crimp the edges of the pastry and press around the top of the dish. Brush the surface with an egg wash made by beating the egg yolk with the water. Sprinkle with the white sugar. With the tip of a sharp knife cut 3 to 4 slits in top of pastry to allow steam to escape. Bake for 35 to 40 minutes or until the crust is golden. Serve warm along with a scoop of vanilla ice cream or a spoonful of heavy cream.

Recipe by: The Great American Dessert Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by mollywalsh@... (Molly Walsh) on Jul 5, 1997

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