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Preheat oven to 375 degrees. Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle cold water, 1 T at a time, over flour mixture and toss with fork to blend lightly but evenly. When mixture forms a ball, knead gently 2 - 3 times.
Divide dough in half, flatten into discs and refrigerate. Roll out one half into 12" circle and fit into 9" piepan, leaving 1" overhang. Sprinkle custard powder over bottom of crust. Add sliced peaches.
In a small mixing bowl, beat cream cheese until fluffy. Add cup sugar and 3 tablespoons peach puree. Beat for 2 minutes. Spoon mixture over sliced peaches. Mix together 1 tablespoon sugar and 1 teaspoon cinamon; sprinkle over top.
Roll out remaining dough to 12" circle and arrange top crust over filling. Dampen overhang lightly with water, turn up over ends and seal. Brush with milk and sprinkle with sugar. Bake 50 Minutes (35 minutes on convection bake) until crust in golden.
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