- 1/4 cup flour
- 1 cup sugar
- 3/4 teaspoon cinnamon, divided
- 6 cups peaches, peeled and sliced (about 3 3/4 pounds)
- 2 tablespoons sugar
- 1 package refrigerated pie dough or pate brisee
- 1 egg white, beaten
Preheat oven to 350Â°.
Combine flour, 1 cup sugar and 1/2 teaspoon cinnamon in a small bowl. Place the peaches in an 11×13″ baking dish with cooking spray. Sprinkle with sugar mixture. Let stand 30 minutes.
Combine 1/4 teaspoon cinnamon and 2 tablespoons sugar in a small bowl. Unfold 1 pie dough. Brush with egg white. Sprinkle with cinnamon and sugar mixture. Cut the dough into 16 wedges. Place the dough wedges, sugar side up, on a baking sheet coated with cooking spray. Bake for 15 minutes, then set aside. Bake peaches for 30 minutes or until bubble. Arrange crust over peaches.
Note: I made this as a pie, with 1/8 cup flour, 1/8 cup tapioca, 1 cup sugar and 1/2 teaspoon cinnamon. I baked it at 425 for 30 minutes, then at 325 for another 30 minutes. It turned out a little soggy. Next time put more tapioca and less flour in the filling.
Cooking Light Magazine