Ingredients:
Pie dough
- 1 cup flour
- 1/2 cup white sugar
- 1/2 cup margarine or butter
- 1 egg
Topping
- 1 large can halved peaches, juice reserved
- 1 heaping Tbsp cornstarch
Pie dough
- Prepare meurbeteig dough as usual.
- Sprinkle a 9x9 square glass dish with flour and press the dough into the dish. Poke dough a few times with a fork.
- Bake at 350 for 40-45 minutes until golden brown.
- Cool the dough.
Topping
- Strain peaches and keep the juice.
- Cut each peach half into 3 or 4 wedges and spread onto baked pie crust.
- In a small bowl, mix together cornstarch and 1/3 of the peach juice.
- Put the remainder of the peach juice in a small pot and bring to a boil.
- Once boiled, add cornstarch mixture, and continue to whisk.
- Continue to whisk as it boils. You're looking for a change in colour and for it to thicken.
- Once ready, pour over the peaches; let it sit to set.
