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Ingredients
- 2 refrigerater pie crust (rolled out to shape of the pan used)
- 4 tblsp unsalted butter
- 1/2 cup sugar (plus more for sprinkling tops)
- 1/2 cup water
- 1/4 teasp ground nutmeg
- 1 teasp salt
- 10 ripe peaches (peeled, pitted & sliced) (if peaches out of season, use thawed frozen peaches)
- 3 tblsp all purpose-flour
- 2 tblsp heavy cream
Preparation
Step 1
Melt butter in a large high-sided saute pan over medium heat.
Add the sugar & water & cook until sugar is dissolved.
Add nutmeg, salt, peaches & flour & cook for 5 minutes.
Preheat oven to 350 degrees.
Place half of the peach mixture in the bottom of a 9" square buttered baking dish, using a slotted spoon.
Top the peaches with 1 layer of pie crust.
Place on a baking sheet & bake until the crust is golden brown.
Remove from the oven & top with the remaining peaches & juice.
Cover with the other crust.
Brush the top of crust with heavy cream & sprinkle with sugar.
Return to the oven.
Bake until the crust is golden brown & the juices are bubbly.
Let cool for 30 minutes before serving.