Deep-Dish Peach Pie

* Exported from MasterCook II *

DEEP-DISH PEACH PIE

Recipe By : The Great American Dessert Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Pies & Pastries

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cream Cheese Pastry -- see recipe
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

Prepare the pastry dough according to the recipe directions and refrigerate.
Preheat the oven to 375F. 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. Serve warm along with a scoop of
vanilla ice cream or a spoonful of heavy cream.

YIELD: 6 servings

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NOTES : To ripen peaches: Place the peach(es) in a paper bag along with an
apple or a banana