*  Exported from  MasterCook II  *
 
                            Deep-Dish Peach Pie
 
 Recipe By     : The Great American Dessert Cookbook
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies & Tarts                     Peaches
                 1
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CREAM CHEESE PASTRY
    1      cup           all-purpose flour
      1/8  teaspoon      salt
    3      ounces        cream cheese
      1/2  cup           butter -- cut in small pieces
                         FILLING
    6      cups          peaches -- peel, pit & slice
    3      tablespoons   all-purpose flour
      1/4  cup           brown sugar, packed
      1/8  teaspoon      nutmeg -- freshly grated
    2      tablespoons   butter -- cut in small pieces
    1                    egg yolk
    2      teaspoons     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 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. 
 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.
 
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