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What You Need:
(To serve 6)
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8 tablespoons butter (1 quarter pound stick), softened
8 tablespoons cream cheese, softened
1¼ cups all-purpose flour
2 tablespoons sugar
¼ teaspoon salt
2 tablespoons heavy cream
FILLING
1½ pounds fresh peaches (8 to 10 medium-sized peaches)
1 tablespoon flour
2 tablespoons brown sugar
3 tablespoons melted butter
2 teaspoons vanilla
1 egg yolk, lightly beaten with 2 teaspoons cold water
1 teaspoon sugar
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Translate this recipe:
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| How To Cook: |
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1. In a large mixing bowl, cream the butter and cheese by beating them together with a large spoon until smooth and fluffy. Sift the combined flour, sugar and salt into the mixture, add the cream and, with your hands or a large spoon, mix thoroughly until the dough can be gathered into a compact ball. Dust lightly with flour, wrap in wax paper and refrigerate while you prepare the filling.
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2. FILLING: Preheat the oven to 350°. To peel the peaches easily, drop them into a pan of boiling water. Scoop them out after about 30 seconds, and while they are still warm, remove their skins with a small, sharp knife. Cut the peaches in half, discard the pits and slice thinly.
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3. Combine the peaches, flour, brown sugar, melted butter and vanilla in a large bowl, and with a large spoon mix them together gently but thoroughly. With a rubber spatula, scrape the entire contents of the bowl into an 8-inch-square baking dish about 2½ inches deep.
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4. Spread the peaches out evenly. On a lightly floured surface, roll the pastry into a 10- to 11- inch square. Lift it up on the rolling pin and gently drape it over the top of the dish.
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5. Crimp the edges of the pastry to secure it around the outside of the dish and brush the pastry evenly with the egg-yolk-water mixture, then sprinkle with the sugar. Cut 2 small slits in the top of the pie to allow steam to escape and bake in the middle of the oven for 35 to 40 minutes, or until the crust is golden brown. Serve directly from the dish.
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