Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Peach Potpie with Cornmeal Crust Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 18, 2018 Print Rate It Share Share Tweet Pin Email Photo: Victoria Pearson Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings: 8 This potpie, a sweet take on a typically savory dish, bakes juicy peaches beneath a crunchy cornmeal crust. Ingredients 8 ripe peaches (about 3 ½ pounds), halved, pitted, and sliced into ½-inch-thick wedges 3 tablespoons plus 1 ½ teaspoons cornstarch 1 tablespoon plus 1 teaspoon fresh lemon juice Coarse salt ⅔ cup packed light-brown sugar ½ 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. Rate it Print