a summer white peach pie . . .
When it is pliable, I’ll roll it out a bit, brush with melted butter and wrap the peach mixture in it, mix a quarter cup of flour, 1/8 of turbinado sugar, nutmeg and cinnamon. Mixed it with the peaches, squeezed a little lemon juice and dot it with unsalted butter. I put the peaches so that the corners of the puff pastry were on top and bottom. I gathered the seams together and cut steam holes in the pasty, crimping a pretty edge to the little pie. I brushed the top of the pastry with egg wash and sprinkled some more sugar on top.
After it’s baked in a 400 degree oven for 20-30 minutes, I’ll let it cool. Would be good with a scoop of vanilla ice cream alongside. Yum!