View Full Version : Levee Mercantile Flat Peach Pie



Kitchen Witch
August 4th, 2015, 10:16 AM
Levee Mercantile Flat Peach Pie

Levee Mercantile, St. Louis, Missouri, shares this easy-to-make dessert. A few tips use parchment paper for easier clean up; you can make a lattice top crust; and try a sprinkle of raw sugar on the bottom crust before adding the filling. Apples can be substituted or pears as can raisins, cranberries, craisins, dried/fresh blueberries, etc. all depending on your choice of filling. A definite keeper.

Crust
1/2 cup butter
2 1/2 cups all-purpose flour
1 egg
1/4 cup cold water

Filling
4 to 5 ripe peaches, sliced
1/4 cup granulated sugar
3 tablespoons flour
2 tablespoons lemon juice

Cream
Sugar

Preheat oven to 350 degrees F.
For the crust: In a mixing bowl, cut butter into flour; stir in egg and water. Form into a ball and chill dough. Roll out into two 12- to 14-inch circles, about 1/4 inch thick.
For the filling: In a mixing bowl, combine the peaches, sugar, flour and lemon juice. Divide and place half the filling in the center of each pastry circle. Fold pastry over peaches and seal using a fork to crimp edges. Using a knife tip, cut a few steam vents into top of each pastry. Lightly brush pastry with cream and sprinkle with sugar. Place on a parchment-lined baking sheet and bake for 25 minutes, or until pastry has browned. Remove from oven and cool.
Makes two flat pies, about 8-12 servings.