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CRUST
2 cups flour, sifted
1 teaspoon baking powder
("You don't want a big rise.")
1/3 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter
1/3 cup vegetable shortening
About 3/4 cup half-and-half
or milk
FILLING
7 cups sliced canned peaches, packed in
syrup, or ripe, fresh peaches
1/4 cup sugar, plus an additional 1/3 cup
if using fresh peaches
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup (2 sticks) butter
Preheat the oven to 325 degrees F. Butter an 8-inch square
baking dish. To prepare the crust, sift the flour, baking powder,
sugar, and salt into a large bowl. Using a wooden spoon, and in
small pieces, alternately cut the butter and shortening into the
flour mixture, until it resembles cornmeal in consistency. Slowly
add the half-and-half (or milk), mashing the mixture with a fork
and using only enough liquid to make the dough soft. Turn the
dough out onto a floured surface and, with your hands, knead for
30 to 45 seconds. Separate the dough into 2 portions, making one
portion slightly (10 to 15 percent) larger than the other. Set
aside.
To prepare the peach mixture, if using canned peaches, drain
the syrup from both cans, reserving 1/4 cup. (If using fresh
peaches, make a sugar syrup by combining 1/3 cup water and
1/3 cup sugar in a saucepan. Bring the mixture to a boil,
stirring continuously, then lower the heat to a simmer and
continue to stir for 5 minutes or until it coats the back of a
wooden spoon. Remove from the heat and cool.)
Place the peaches in a large bowl and sift the sugar, nutmeg,
and cinnamon over them. Mix well. Pour half the peach mixture
into the prepared baking dish and dot with half the butter. Roll
out the smaller portion of dough and place over the peaches. Pour
the second half of the peach mixture on top of the layer of dough.
Lightly drizzle the peach syrup (or sugar syrup) over the peaches.
Dot with the remaining butter. Roll out the remaining piece of
dough so that it is large enough to slightly overlap the baking
dish, and crimp the edges. Place the dough on top of the peaches,
allowing the excess to hang over the edge of the baking dish.
Place a large dish or bowl on the rack below the baking dish to
catch drips, and cook for 1 to 1 & 1/2 hours, until the top crust
is lightly browned all over. Serve with vanilla-spiked whipped
cream, ice cream, or as Jackson likes it, "just plain."
Serves 6.
* From Jazz Cooks: Portraits and Recipes of the Greats, by Bob
Young and Al Stankus, Workman Publishing, New York, 1992.
RECIPES FROM SEASONINGS' "DECEMBER: A SEASON OF CELEBRATION"
For winter holidays 1994-1995
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