Ingredients:
2 cups flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup butter
1 egg whites, beaten
5 medium freestone peaches
3/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 egg yolks, beaten
2/3 cup heavy cream
Directions:
Crust: Combine flour, baking powder, salt and sugar in a bowl.
Cut in butter until mixture resembles coarse crumbs.
Pat evenly on sides and bottom of a 10″ pie pan.
Brush bottom of crust with beaten egg white and chill while you fix the filling.
Method for filling: Peel, halve and pit peaches.
Arrange cut side up in crust. Combine sugar and spices and sprinkle evenly over fruit. Bake at 400 F for 15 minutes.
Blend egg yolks with cream; pour over fruit, letting some of the mixture run into the center of the peaches.
Continue baking until filling is set, about 30 minutes.
Cool at least 1 hour before serving.
NOTE: If you don’t have a 10″ pie pan use a 8″ square pan.
And if you aren’t counting calories serve topped with vanilla ice cream.
Servings: 8-9
Time preparation: 30 min.
Time total: 75 min.