Deep Dish Fresh Peach Pie -- Le Creuset Round Tarte Tatin Pan |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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Delicious-my own recipe- this recipe is designed for the Le Creucet Round Tatin Pan. The Tatin is made of enameled cast iron. It measures approx 9 3/4 in diameter and about 3 tall. Ingredients:
6 cups thinly sliced fresh peaches |
1 cup sugar |
1/2 teaspoon cinnamon |
4 tablespoons flour |
2 tablespoons butter |
1 egg white |
1 tablespoon water |
2 ready-made pie crusts |
sugar and cinnamon |
Directions:
1. Preheat Oven to 400°F.
2. Mix peaches, cinnamon, sugar and flour-toss to coat. Set aside.
3. Press 1 crust into pan and mold ( with fingers) into pan. Flute edges.
4. Pour peach mixture into the crust.
5. Dot with butter.
6. 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).
7. Brush with egg white mixed with water.
8. Sprinkle additional sugar/cinnamon on the top lightly.
9. Bake for 45-55 minutes or until the peaches are bubbly and the top is browned.
10. Place hot pan over rack to cool.
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