PEACH COBBLER PIE
5 or 6 large, ripe peaches, peeled, pitted, thickly sliced
3/4 cup sugar, divided use
3 to 4 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 (9-inch) single-crust pie shell
1/2 cup all-purpose flour
1/4 cup (1/2 stick) unsalted butter, softened
1/4 teaspoon freshly grated nutmeg
1/4 cup sliced almonds
Heat oven to 400 degrees F.
Combine peaches, 1/2 cup sugar, cornstarch (using the larger amount if peaches are very juicy) and lemon juice in a large bowl; toss lightly.
Transfer to pie shell.
Combine remaining 1/4 cup sugar, flour, butter and nutmeg in a small bowl; mix until combined. Sprinkle over peaches, then top with almonds.
Place pie pan on a baking sheet. Bake until golden, 40 to 50 minutes.
Makes 1 (9-inch) pie
Source: Rebecca Radnor
5 or 6 large, ripe peaches, peeled, pitted, thickly sliced
3/4 cup sugar, divided use
3 to 4 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 (9-inch) single-crust pie shell
1/2 cup all-purpose flour
1/4 cup (1/2 stick) unsalted butter, softened
1/4 teaspoon freshly grated nutmeg
1/4 cup sliced almonds
Heat oven to 400 degrees F.
Combine peaches, 1/2 cup sugar, cornstarch (using the larger amount if peaches are very juicy) and lemon juice in a large bowl; toss lightly.
Transfer to pie shell.
Combine remaining 1/4 cup sugar, flour, butter and nutmeg in a small bowl; mix until combined. Sprinkle over peaches, then top with almonds.
Place pie pan on a baking sheet. Bake until golden, 40 to 50 minutes.
Makes 1 (9-inch) pie
Source: Rebecca Radnor
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