Peach Potpie

[chief_cook2]

Serving: 12
Prep Time: 60 minutes
Cook Time: 1 hour and 15 minutes
Total Time: 2 hours and 15 minutes

INGREDIENTS:


Peach Filling
1 1/4 cups sugar
1/2 cup cornstarch
1/4 teaspoon salt
6 pounds ripe peaches (about 16 medium), peeled, pitted, and sliced
1/2 inch thick
2 tablespoons fresh lemon juice
2 tablespoons butter or margarine, cut up


Biscuit Crust

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup plus 1 tablespoon sugar
4 tablespoons butter or margarine, cut up
1 large egg, beaten
2/3 cup plus 2 tablespoons heavy or whipping cream




DIRECTIONS:


1. Prepare Peach Filling: In large bowl, combine sugar, cornstarch,
and salt. Add peaches and lemon juice; toss to coat well. Spoon peach
mixture into 13" by 9" glass baking dish and dot with butter; set
aside.
2. Preheat oven to 400 degrees F. Prepare Biscuit Crust: In medium
bowl, with fork, stir together flour, baking powder, salt, and 1/4
cup sugar. With pastry blender or 2 knives used scissors-fashion, cut
in butter until mixture resembles coarse crumbs. With fork, stir in
egg and 2/3 cup cream until evenly moistened.

3. With hand, gently knead mixture in bowl just until dough comes
together. Divide dough into 12 pieces; flatten each to about 1/2-inch
thickness and arrange on top of peach mixture. (It is not necessary
to completely cover top; as dough bakes, it will spread.) Brush dough
with remaining 2 tablespoons cream, and sprinkle with remaining 1
tablespoon sugar.

4. Place sheet of foil under baking dish; crimp foil edges to form a
rim to catch any drips during baking. Bake potpie 1 hour and 15
minutes or until peaches are tender when pierced with knife, filling
is bubbly, and crust is golden. To prevent overbrowning, cover pie
loosely with a tent of foil halfway through baking time. Cool pie on
wire rack 1 hour to serve warm, or cool completely to serve later.