Time: 90 minutes
Who would not want to be reunited time and time again with this classic – peach pie?
Music Selection: Peaches N Herb – Reunited
1 pate brisee (pie dough)
10 medium peaches
¼ – ½ cup brown sugar
¼ cup minute tapioca (or cornstarch)
1 tsp cinnamon
Dash of ground cloves
Extra sugar to sprinkle on top
Make pate brisee. Split in two, wrapping each in plastic wrap. Set aside while you prepare the peaches so it rests.
Preheat oven to 400 degrees.
Peel and cut peaches into ¼ inch wedges. Place in a bowl.
Mix peaches with brown sugar, tapioca, cinnamon and cloves.
Roll out the first dough until it is large enough to rest gently, touching all sides of a deep pie dish and still cover the rim. Press gently into the pan.
Pour the peaches into the pan.
Roll out the second dough until it is large enough to cover the pie dish and peaches and cover the rim.
With your fingers, press the top and bottom dough together into a pattern. Trim the excess dough.
Beat the egg in a small bowl and brush it on top of the entire pie. Sprinkle the top with some sugar (maybe 1 – 2 tsps). Cut a few designs into pie dough so it has vents for steam to release while cooking.
Place in oven and bake for 30 minutes. Remove and cover edges of pie with foil. Reduce heat to 375 and bake another 40 minutes. Let cool.
Serve slightly warm with vanilla ice cream.
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