Beer makes batters better, meat more tender, and sauces more flavorful.
Deep-Dish Peach Pie
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- #4211
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 double-crust pie pastry
6 cups fresh peeled, sliced peaches
3 tablespoons all-purpose flour
1/4 cup firmly packed light brown sugar, or to taste
1/8 teaspoon freshly grated nutmeg
2 tablespoons butter, cut in small pieces
1 egg yolk
2 teaspoons water
1 teaspoon white sugar
directions
Prepare the pastry dough according to the recipe directions or package and refrigerate. Preheat the oven to 375 degrees 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.
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.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 24, 2011
Just like my mom makes. Really down home and delicious.