Rustic Peach Pie
I found many interesting dishes and several we ordered in the taverns. The recipe that caught my attention right away was Williamsburg Inn Pecan Bars. It's a pecan pie like filling sitting on a lemony shortbread crust.
- 4 cups sliced peaches frozen or fresh. If frozen, thaw before usisng
- juice of one lemon
- 1/2 cup all-purpose flour
- 1 cup grranulated sugar
- 1/2 teaspoon ground cinnamon
- A crust for a single 9-inch pie homemade or store bought
- 1 tablespoon half and half or cream
- 1 tablespoon raw or granulated sugar
Place peaches in a large bowl and add lemon juice. Gently toss.
Add flour, sugar and ground cinnamon to a small bowl and mix. Add flour mixture to peaches and gently mix.
Roll out crust to a 12 inch circle on parchment paper or a baking mat and place on a baking sheet. Don't stress over the shape. It doesn't have to be perfect.
Gently pour peaches in center of crust and spread out leaving approximately a 2 inch border.
Fold edges of crust over the filling. Lightly brush the edges of the crust with half and half and sprinkle with sugar.
Bake in a 375 preheated oven for 55 minutes or until the crust is brown and the filling is bubbly.
Remove from oven and cool before slicing.