- 2 pie crusts (1 box Pillsbury “Just Unroll, Fill & Bake”)
- 3 tbs toasted pecans coarsely crushed
- 2 or 3 peeled and sliced peaches (2 generous cups)
- 3 tbs sugar for filling
- 1 tbs cornstarch
- 1/8 teaspoon cinnamon (optional)
- 1 tbs cold unsalted butter pieces
- 2 tbs milk
- 4 (divided) tsp sugar for crust
Preheat oven 425F
Use any peaches you like. Freestone peaches are easier because the pit releases from the fruit quickly. Cling peaches require a little more fuss.
To peel the peaches, drop whole into boiling water for 1 minute. When cool, pare away peel. Cut into thin slices and place in medium bowl. Add sugar, cornstarch and optional cinnamon. Toss to combine ingredients and set aside.
Lightly flour the counter or cutting board and unroll a room temperature pie crust. Using a rolling pin or a sturdy glass or bottle, roll dough out to be another inch or two in diameter. Gently pick it up and place on an ungreased cookie sheet or baking pan. Brush a little water across the dough. This will act like glue to hold the crusts together. Sprinkle crushed pecans all over the crust.
Roll out second crust on floured counter to about the same size as the first. Pick it up and place over first crust (sort of like a crumbled pecan sandwich).
Place peaches in the middle of the dough and dot with pieces of cold butter.
Now start to fold the edges of the dough toward the middle of the peaches. Very, very easy. No matter how it looks, it will taste great.
Paint the raw crust with milk and sprinkle with 2 tsp sugar.
Bake 35-40 minutes or until golden brown.