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| 1 | cup Gold Medal® all-purpose flour |
| 1/2 | teaspoon salt |
| 1/3 | cup plus 1 tablespoon shortening |
| 2 | to 3 tablespoons cold water |
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| 4 | cups quartered peeled peaches (8 to 10 medium) |
| 1/2 | cup granulated sugar |
| 1/2 | teaspoon ground nutmeg |
| 2 | tablespoons whipping cream |
| 1 | egg |
|
| 1/2 | cup Gold Medal® all-purpose flour |
| 1/4 | cup packed brown sugar |
| 1/4 | teaspoon ground cinnamon |
| 1/4 | teaspoon ground nutmeg |
| 1/4 | cup butter or margarine, softened |
| 1. | In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). |
| 2. | Gather pastry into a ball. On lightly floured surface, shape pastry into flattened disk. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. (If refrigerated longer, let dough soften slightly before rolling.) |
| 3. | Heat oven to 425°F. On lightly floured surface, roll pastry with floured rolling pin into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into quarters; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; press edge with tines of fork or flute if desired. |
| 4. | Place peaches in pastry-lined plate. Mix granulated sugar and 1/2 teaspoon nutmeg; sprinkle over peaches. In small bowl, beat whipping cream and egg with fork or wire whisk until blended; pour over peaches. In another small bowl, mix topping ingredients with fork until crumbly; sprinkle over peaches. |
| 5. | Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Serve warm. |
| Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer. |
Nutrition Information:
360 ( 160); 18g ( 7g, 2g); 45mg; 200mg; 46g ( 2g, 27g); 4g 10%; 4%; 2%; 8% 1 ; 1/2 ; 1 1/2 ; 0 ; 3 1/2 3