King Arthur Flour Peach Crisp Food

KING ARTHUR FLOUR PEACH CRISP

Steps:

• Preheat oven to 375.
• Place peeled, sliced fruit in lightly greased 8x8" baking dish.
• Blend the dry ingredients. Rub in the butter with your fingertips until the mixture is crumbly. Sprinkle over the fruit.
• Bake 35-40 minutes Serve warm or at room temperature.

ANYTIME PEACH PIE (KING ARTHUR)

Steps:

• Preheat the oven to 425°F Get out a 9"-diameter pie pan that's at least 1 1/4" deep. Or use a 9" to 10" cast iron skillet.
• Coarsely chop the semi-thawed peaches; a few pulses in a food processor makes short work of this.
• Mix the peaches with the remaining filling ingredients, stirring till thoroughly combined.
• Roll half the crust into a 13" circle, and lay it in the pie pan or cast iron skillet.
• Spoon the filling into the crust.
• Roll out the remaining crust, and lay it atop the filling. Press the edges together, and crimp.
• Brush the crust with milk, and sprinkle with coarse sparkling sugar, if desired. Cut several slits in the top, to allow steam to escape.
• Bake the pie for 15 minutes. Reduce the oven heat to 350°F, and bake the pie for an additional 30 minutes, till the edge of the crust is brown. Cover the edge with a crust protector, or with strips of aluminum foil, to prevent over-browning.
• Bake the pie for 15 to 20 minutes more, till the top crust is browned and the filling is bubbly.
• Remove the pie from the oven, and allow it to cool completely, preferably overnight, before cutting.
• Yield: 9" pie, 8 to 10 servings.