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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I love making this pie as a great way to enjoy summer's fresh peaches…with cream, of course! Ingredients:
pastry for single-crust pie (9 inches) |
5 cups sliced peeled fresh or frozen peaches, thawed |
1/2 cup sugar |
1/4 cup king arthur unbleached all-purpose flour |
dash ground nutmeg |
1 egg |
2 tablespoons heavy whipping cream |
topping: |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
1 teaspoon ground cinnamon |
3 tablespoons cold butter |
whipped cream, optional |
Directions:
1. Preheat oven to 375° Line a 9-in. pie plate with pastry; trim pastry to 1/2 in. beyond edge of plate and flute edges.
2. In a large bowl, combine peaches, sugar, flour and nutmeg. In a small bowl, whisk egg and cream. Pour over peaches; toss to combine. Place in crust. Bake 35 minutes.
3. For topping, in a small bowl, combine flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle topping over outer edges of pie, leaving center uncovered.
4. Bake 15-20 minutes or until golden brown, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack. Serve with whipped cream if desired. Yield: 8 servings.
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