*  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

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