Recipe - Pate Brisee Topped Wpeaches

One half cup Butter plus
2 tablespoon Butter; room temperature
2 cup Sifted allpurpose flour
One half teaspoon Salt
2 cn (large) peach halves
5 (up to)
6 tablespoon Water
1 tablespoon Cornstarch
One fourth teaspoon Cinnamon
One fourth teaspoon Nutmeg

Rub butter very lightly into flour & salt with fingers until it resembles
small peas. Make well in center & pour water into well, stirring quickly
with index finger in spiral fashion from middle gradually moving to
outside. Dough should be soft enough to gather into a ball, but not stick
to fingers. Refrigerate 23 hours in plastic. Roll dough out to fill cookie
sheet. With remaining dough reroll & cut to make borders for sheet. Seal
borders to the dough. Drain peaches, save juice. Slice peaches thin,
arrange in rows on dough within the border. Thicken juice with cornstarch &
add cinnamon & nutmeg. Pour just enough juice over peaches to coat them.
Bake at 450 for about 45 minutes or until crust is golden brown. Serve warm
or cold.

MRS LEE E. (JOAN) FLOWERS

From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.