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Gallery Peach Potpie with Cornmeal Crust Credit: Victoria Pearson Recipe Summary prep: 20 mins total: 2 hrs 20 mins Servings: 8
Ingredients Ingredient Checklist 8 ripe peaches (about 3 1/2 pounds), halved, pitted, and sliced into 1/2-inch-thick wedges 3 tablespoons plus 1 1/2 teaspoons cornstarch 1 tablespoon plus 1 teaspoon fresh lemon juice Coarse salt 2/3 cup packed light-brown sugar 1/2 vanilla bean (optional), split and scraped, pod reserved for another use 2 tablespoons unsalted butter, cut into small pieces 1 disk Cornmeal Crust for Peach Potpie All-purpose flour, for surface 1 large egg, lightly beaten Sanding sugar or granulated sugar, for sprinkling (optional)
Cook’s Notes Serving idea: Drizzle the warm pie with heavy cream.
Gallery Peach Potpie with Cornmeal Crust Credit: Victoria Pearson
Recipe Summary prep: 20 mins total: 2 hrs 20 mins Servings: 8
Gallery
Peach Potpie with Cornmeal Crust Credit: Victoria Pearson
Peach Potpie with Cornmeal Crust
Credit: Victoria Pearson
Peach Potpie with Cornmeal Crust
Recipe Summary prep: 20 mins total: 2 hrs 20 mins Servings: 8
Recipe Summary
prep: 20 mins total: 2 hrs 20 mins
Servings: 8
prep: 20 mins
total: 2 hrs 20 mins
prep:
20 mins
total:
2 hrs 20 mins
Servings: 8
8
Ingredients
Ingredients
- 8 ripe peaches (about 3 1/2 pounds), halved, pitted, and sliced into 1/2-inch-thick wedges 3 tablespoons plus 1 1/2 teaspoons cornstarch 1 tablespoon plus 1 teaspoon fresh lemon juice Coarse salt 2/3 cup packed light-brown sugar 1/2 vanilla bean (optional), split and scraped, pod reserved for another use 2 tablespoons unsalted butter, cut into small pieces 1 disk Cornmeal Crust for Peach Potpie All-purpose flour, for surface 1 large egg, lightly beaten Sanding sugar or granulated sugar, for sprinkling (optional)
Directions
Preheat oven to 375 degrees. Combine peaches, cornstarch, lemon juice, and 3/4 teaspoon salt in a large bowl. Mix together brown sugar and vanilla seeds; stir into peach mixture, and pour into a 2-quart, 11-inch quiche dish or shallow baking dish. Dot top with butter.
Roll out dough to 1/8-inch thickness on a lightly floured surface. Drape dough over fruit, and trim edges to 1 inch. fold under dough, and tuck into dish to form a crust. Cut five 3-inch vents into the top. Brush top with egg, and sprinkle with sanding sugar.
Bake until juices are bubbling through vents and top is golden brown, about 1 hour. Let cool on a wire rack for at least 1 hour before serving.
Cook’s Notes Serving idea: Drizzle the warm pie with heavy cream.
Cook’s Notes
Serving idea: Drizzle the warm pie with heavy cream.
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All Reviews for Peach Potpie with Cornmeal Crust
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Peach Potpie with Cornmeal Crust
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
