Filling
INGREDIENTS
4 large peaches sliced thin
Juice from 2 wedges of Meyer lemon
2 tablespoons of brown sugar
½ teaspoon cinnamon
A dash of nutmeg
DIRECTIONS
Toss the peach slices in a large bowl with the lemon juice and sprinkle the dry ingredients evenly over the fruit. Set aside.
Crust
INGREDIENTS
1 cup unbleached flour
1/3 cup butter
½ teaspoon salt
3 Tablespoons ice water
DIRECTIONS
Sift dry ingredients together. Cut butter in with a pastry blender until evenly distributed. Add water gradually, 1 tablespoon at a time, mixing as you add. Dip your hands in ice water and roll dough into a ball, flatten with your hands, then roll out between wax paper. Pre-bake crust at 400 degrees for 15 minutes with pie weights. Add filling and bake for 15-20 minutes, garnish with a 1:1 ration of clotted cream, whipped cream, or ice cream, a drizzle of honey, and sprig of mint.
INGREDIENTS
4 large peaches sliced thin
Juice from 2 wedges of Meyer lemon
2 tablespoons of brown sugar
½ teaspoon cinnamon
A dash of nutmeg
DIRECTIONS
Toss the peach slices in a large bowl with the lemon juice and sprinkle the dry ingredients evenly over the fruit. Set aside.
Crust
INGREDIENTS
1 cup unbleached flour
1/3 cup butter
½ teaspoon salt
3 Tablespoons ice water
DIRECTIONS
Sift dry ingredients together. Cut butter in with a pastry blender until evenly distributed. Add water gradually, 1 tablespoon at a time, mixing as you add. Dip your hands in ice water and roll dough into a ball, flatten with your hands, then roll out between wax paper. Pre-bake crust at 400 degrees for 15 minutes with pie weights. Add filling and bake for 15-20 minutes, garnish with a 1:1 ration of clotted cream, whipped cream, or ice cream, a drizzle of honey, and sprig of mint.
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Copyright
Lamorinda Weekly, Moraga CA