Monday, July 11, 2011

Peach Pie

The peaches in my farmers market basket this week were so fragrant, I had to make a dessert with them. This pie is very simple; the piecrust is the same one I use for chicken pot pie. The peaches were so sweet, I didn’t have to add much sugar to them. It’s the perfect foil for vanilla ice cream. Andy declared this his new favorite. Enjoy!

Peach Pie
1 lb. peaches, peeled and sliced
1 Tbsp. all-purpose flour
2 Tbsp. sugar
2 recipes Pastry (add 1/2 tsp. cinnamon to the dough and replace some of water with peach juice)
1 egg

1. Combine peaches and next 2 ingredients; let stand 10 minutes. Remove with a slotted spoon, and use juice in pastry.
2. Fit one pastry circle into a deep-dish pie plate; prick pastry with fork. Bake at 400° for 8 minutes.
3. Spoon in peach mixture; top with pastry, and crimp edges to seal. Brush with lightly beaten egg. Cut slits in top of crust.
4. Bake at 400° for 15 to 20 minutes or until crust is done.

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