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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Peaches & Cream Rustic Pie Recipe

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This recipe for Peaches & Cream Rustic Pie is from "Cookspiration", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 refrigerated pie crust
3 cups peeled, pitted, and sliced peaches
1/2 cup brown sugar
2 Tbsps flour
1 tsp cinnamon
1/4 tsp fresh nutmeg
1/8 tsp salt
1 Tbsp fresh lemon juice
1 Tbsp cold unsalted butter, cut into pieces
1 large egg, lightly beaten
2 tsps turbinado sugar
Directions:
Directions:
Preheat oven to 400º F. Line a large baking sheet with parchment paper or foil.
Stir together the peaches, brown sugar, flour, cinnamon, nutmeg, salt and lemon juice in a large bowl until combined.
Roll out the pie dough into a large circle, about 12-14" in diameter. Move the dough circle to the prepared baking sheet. Chill the rolled-out dough in the refrigerator until firm, about 15 mins. Spoon the fruit mixture onto the center of the dough leaving a 1" border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with the beaten egg, and sprinkle with sugar.
Bake the pie until the crust is golden brown and the filling is bubbling, 25-30 mins. Cover if the crust browns too quickly. Allow the pie to cool slightly. Serve warm with vanilla ice cream or whipped cream.
Personal Notes:
Personal Notes:
Another wonderful pie using Georgia peaches. I think this is my personal favorite of all my peaches recipes. A true Southern comfort dessert for this Pittsburgh gal.

 

 

 

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