Recipe - Deep-Dish Peach Pie

CREAM CHEESE PASTRY
1 cup Allpurpose flour
1/8 teaspoon Salt
3 ounce Cream cheese
One half cup Butter, cut in small pieces

FILLING
6 cup Peaches, peel, pit & slice
3 tablespoon Allpurpose flour
One fourth cup Brown sugar, packed
1/8 teaspoon Nutmeg, freshly grated
2 tablespoon Butter, cut in small pieces
1 Egg yolk
2 teaspoon Water
1 teaspoon White sugar

CREAM CHEESE PASTRY Combine the flour and salt. Cut in the cream cheese and
butter until the mixture has the consistency of coarse meal. Turn the dough
out onto a floured board and knead lightly, just until the dough holds
together. Shape the dough into a ball, then flatten into a disk. Dust with
flour. Wrap in plastic and chill while you prepare the filling. If the
dough has chilled for several hours, remove it from the refrigerator and
leave at room temperature for 15 minutes so it will be easier to handle.
FILLING Preheat the oven to 375 F. Place the peaches in an 8inch square
baking dish or 2quart 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. ASSEMBLY 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.

Recipe by: The Great American Dessert Cookbook Posted to TNT Prodigy's
Recipe Exchange Newsletter by mollywalsh@juno.com (Molly Walsh) on Jul 5,
1997