INSTRUCTIONS

PEEL AND PIT THE PEACHES, AND SLICE THEM ABOUT 3/8″ THICK.WHISK TOGETHER THE SUGAR AND THICKENER. COMBINE THE PEACHES WITH THE SUGAR MIXTURE, VANILLA, ALMOND, SALT, AND LEMON JUICE, MIXING THOROUGHLY. SET THE FILLING ASIDE.

REMOVE THAWED PUFF PASTRY FROM PACKAGE. FLOUR A LARGE WORK SURFACE. ROLL THE DOUGH INTO A 12″ CIRCLE.

PREHEAT THE OVEN TO 425°F.

FOLD THE ROLLED-OUT DOUGH IN HALF, THEN IN HALF AGAIN; THIS WILL MAKE IT EASIER TO MOVE. PICK THE FOLDED DOUGH UP, PLACE IT IN A 9″ X 1 1/2″ PIE PAN. AND UNFOLD IT, CENTERING IT IN THE PAN. 

SPOON THE FILLING INTO THE CRUST.GENTLY DRAPE THE SECOND DOUGH CIRCLE UP THE FILLING. FOLD EDGES TOGETHER PINCHING TO SEAL. FINISH THE EDGES. BRUSH THE CRUST WITH MILK AND SPRINKLE WITH GRANULATED WHITE SUGAR, IF DESIRED; THIS WILL ADD A TOUCH OF SWEETNESS AND DELIGHTFUL CRUNCH.

PLACE THE PIE ON A PARCHMENT-LINED BAKING SHEET, TO CATCH ANY SPILLS. BAKE IT FOR 35 – 45 MINUTES OR  UNTIL THE CRUST IS GOLDEN BROWN.

REMOVE IT FROM THE OVEN, AND PLACE IT ON A RACK TO COOL OVERNIGHT. IF YOU DON’T LET IT REST LONG ENOUGH, THE FILLING WILL BE TOO SOFT. STORE, WELL-WRAPPED, IN THE FRIDGE FOR 5 DAYS, OR FREEZE FOR UP TO 3 MONTHS.

Enjoy!

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