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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 9 |
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Another way to use up those peaches. Ingredients:
2 cups flour |
1/4 teaspoon baking powder |
1/2 teaspoon salt |
2 tablespoons sugar |
1/2 cup butter |
1 egg white, beaten |
5 medium freestone peaches |
3/4 cup sugar |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
3 egg yolks, beaten |
2/3 cup heavy cream |
Directions:
1. Crust: Combine flour, baking powder, salt and sugar in a bowl.
2. Cut in butter until mixture resembles coarse crumbs.
3. Pat evenly on sides and bottom of a 10 pie pan.
4. Brush bottom of crust with beaten egg white and chill while you fix the filling.
5. Method for filling: Peel, halve and pit peaches.
6. Arrange cut side up in crust. Combine sugar and spices and sprinkle evenly over fruit. Bake at 400°F for 15 minutes.
7. Blend egg yolks with cream; pour over fruit, letting some of the mixture run into the center of the peaches.
8. Continue baking until filling is set, about 30 minutes.
9. Cool at least 1 hour before serving.
10. NOTE: If you don't have a 10 pie pan use a 8 square pan.
11. And if you aren't counting calories serve topped with vanilla ice cream.
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