This potpie, a sweet take on a typically savory dish, bakes juicy peaches beneath a crunchy cornmeal crust.
- Total Time:
- Servings: 8
Photography: VICTORIA PEARSON
Source: Martha Stewart Living, July 2010
- 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)
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.