Cream cheese pastry; see -recipe 6 c Fresh peeled, sliced peaches
3 tb All-purpose flour
1/4 c Firmly packed light brown
-sugar — or to taste 1/8 ts Freshly grated nutmeg
2 tb Butter; cut in small pieces
1 Egg yolk
2 ts Water
1 ts White sugar
Recipe by: The Great American Dessert Cookbook Prepare the pastry dough according to the recipe directions and refrigerate Preheat the oven to 375F. Place the peaches in an 8-inch square baking dish or 2-quart
casserole. In a small bowl, combine the flour, brown sugar, and nutmeg. Toss with the peaches, mixing gently until they are thoroughly coated. Dot with butter. On a lightly floured pastry cloth or board, roll out the pastry into a square or circle 1 inch larger than the baking dish. Roll the pastry onto the rolling pin and then gently drape it over the top of the dish. Crimp the edges of the pastry and press around the top of the dish. Brush the surface with an egg wash made by beating the egg yolk with the water. Sprinkle with the white sugar. With the tip of a sharp knife cut 3 to 4 slits in top of pastry to allow steam to escape. Bake for 35 to 40 minutes or until the crust is golden. Serve warm along with a scoop of vanilla ice cream or a spoonful of heavy cream. YIELD: 6 servings —–