Peach Potpie

By jeknudson

Or you could use any other fruit. The cornmeal crust recipe is also on this website.

Ingredients

• 8 ripe peaches (about 3 1/2 lbs) halved, pitted, and sliced into 1/2 inch thick wedges
• 1 tbsp plus 1 1/2 tsp cornstarch
• 1 tbsp plus 1 tsp fresh lemon juice
• coarse salt
• 2/3 cup packed light-brown sugar
• 1/2 vanilla bean (optional)
• 2 tbsp unsalted butter, cut into small pieces
• 1 disk cornmeal crust
• all purpose flour for surface
• 1 large egg, lightly beaten
• sanding sugar or granulated sugar for sprinkling (optional)

Details

Servings 8
Preparation time 140mins
Cooking time 140mins

Preparation

Step 1

1. Preheat oven to 375. Combine peaches, cornstarch, lemon juice, and 3/4 tsp salt in large bowl. Mix together brown sugar and vanilla seeds; stir into peach mixture, and pour into a 2 qt, 11 inch quiche dish or shallow baking dish. Dot top with butter.

2. (search cornmeal crust) Roll out dough to 1/8 inch thickness. Drape dough over fruit and trim edges to 1 inch. Fold under dogh and tuck into dish to form a crust. Cut five 3 inch vents in top. Brush top with egg and sprinkle with sugar.

3. Bake until juices are bubbling through vents and top is golden brown, about 1 hour. Let cool on wire rack for at least an hour before serving.