Double Crust Peach Pie (page 248)
5-8 large, ripe freestone peaches
peeled, pitted and sliced 1/2
inch thick
1/4 cup cornstarch
1 Tbsp. unsalted butter, softened
3/4 cup plus 2 tsp. sugar
Butter pastry, chilled (page 520)
1. Preheat oven to 450 degrees.
2. Combine peaches with cornstarch, butter and 3/4 cup
sugar.
3. Divide dough into two equal portions. Roll one on a
floured surface into a 11-inch circle. Place rolled dough
in a 9-inch pie pan. Spread peach mixture in pan.
4.Roll second ball of dough into an 11-inch circle. Place over
top of pie. Crimp edges. Make six cuts on top of pie with
knife. Sprinkle handful of sugar over top.
5. Bake on bottom rack for 10 minutes, and then reduce heat
to 350 degrees and bake for 50 minutes longer.
Serve warm or cooled. Serves 8.
