fresh peach pie in February! . . .
I know peaches aren’t in season. But somehow, I had a hankering for fresh peach pie to have for our dessert tonight. Using three peaches, I peeled them and cut up the fruit. Sprinkled cinnamon, nutmeg, brown sugar and flour on top. Mixed it gently together.
Took out one prepared pie crust (Pillsbury) and laid it out on a board. I spooned up the peaches onto half of the crust, dotted it with unsalted butter and closed up the pie by joining the circle and folding the crust edges together. Then, I made it look pretty by cutting the crust top to let the steam out and making a crimped edge with my fingers.
I beat up an egg and brushed the pastry all over with the beaten egg. Mixed up some sparkling sugar with Penzey’s cinnamon and sprinkled it on the top. In a 375 degree oven, it baked for about 35 minutes or so.
We’ll have it tonight, warmed up with some vanilla ice cream on top.
YAY, Spring is almost here!