Preheat oven to 350 degrees.
Crust
1.5 Cups All Purpose Flour
1/2 Tsp baking powder
1/8 Tsp salt.
1/2 Cup butter
2 Tbl milk
1 Large Egg, lightly beaten
Mix flour, baking powder and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Beat together egg and milk, make a well in the center of the flour mixture. Add liquid all at once. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 4 to 6 strokes or just until dough holds together. Lightly flatten the dough with your hands then roll into a 12 inch circle. Place dough in a 9 inch deep dish pie plate, trimming as desired.
Peach Filling
1 Tbl all-purpose flour
1 Tbl sugar
1/2 Tsp ground cinnamon
1/4 Tsp ground nutmeg
3 Cups Peaches, Peeled And Sliced
In a small bowl, combine 1 flour, sugar, cinnamon and nutmeg. Stir in sliced peaches. Pour entire mixture into the crust.
Custard
3/4 Cup sugar
2 Tbl all-purpose flour
3/4 Cup milk
3 Large eggs, lightly beaten
In a medium bowl, stir together 3/4 cup sugar and 2 tablespoons flour. Add milk and eggs; mix well. Pour over the peaches.
Crumb Topping
1/2 Cup all-purpose flour
1/2 Cup sugar
1 Tsp ground cinnamon
3 Tbl butter
In a small bowl, combine 1/2 cup flour, 1/2 cup sugar and 1 teaspoon cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle on top of the custard/peach mixture. Bake in a 350 degree F oven for 1 hour or until center is set. Cool completely on a wire rack. Cover and refrigerate any remaining dessert.
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