Deep Dish Fresh Peach Pie -- Le Creuset Round Tarte Tatin Pan

READY IN: 1hr 20mins
SERVES: 6
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 6
    cups thinly sliced fresh peaches
  • 1
    cup sugar
  • 12
    teaspoon cinnamon
  • 4
    tablespoons flour
  • 2
    tablespoons butter
  • 1
    egg white
  • 1
    tablespoon water
  • 2
    ready-made pie crusts
  • sugar and cinnamon
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DIRECTIONS

  • Preheat Oven to 400°F.
  • Mix peaches, cinnamon, sugar and flour-toss to coat. Set aside.
  • Press 1 crust into pan and mold ( with fingers) into pan. Flute edges.
  • Pour peach mixture into the crust.
  • Dot with butter.
  • Cut top crust into strips and lattice the top of the pie . Use extra crust to form small designs that you can put over the lattice( optional).(Or put a top crust on any other way you want).
  • Brush with egg white mixed with water.
  • Sprinkle additional sugar/cinnamon on the top lightly.
  • Bake for 45-55 minutes or until the peaches are bubbly and the top is browned.
  • Place hot pan over rack to cool.
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