assignmentPREPARATION
Preheat oven to 475°.
Combine the peaches, sugar, flour, cinnamon and nutmeg in a Dutch oven.
Allow to set until sugar is dissolved and syrup forms.
Over medium heat, bring the peach mixture to a boil, then reduce heat to low and cook until tender about 10 minutes.
Remove from heat and stir in melted butter.
Set aside and keep warm.
Roll out ½ of pastry for pie.
Cut into 8" square.
Spoon ½ peach mixture into lightly buttered 8" square Pyrex baking dish; top with pastry square.
Bake for 12-14 minutes, or until lightly browned.
Remove from oven and spoon remaining peach mixture over the baked pastry.
Roll out the remaining pasty and cut into strips about 1" wide.
Arrange strips in a loose lattice weave over peach mixture.
Sprinkle lightly with granulated sugar.
Bake and additional 15-20 minutes or until brown.
Drain peaches well.
Preheat oven to 375°. Use ¼ C butter to grease a 9X13" baking dish, leaving the excess in the baking dish.
Whisk the granulated sugar, brown sugar, flour cinnamon and salt together in a large bowl. Stir in the lemon juice, the orange zest and vanilla. Gently stir in the drained peaches. Pour this mixture into the prepared baking dish. Bake the peaches for 15 minutes. Plan to make the topping while the peaches are baking. The topping needs to be put on the peaches when they are hot.
Place the flour, sugar and baking powder into your food processor and pulse together. Then pulse in the cold butter until the mixture is crumbly. Do not over mix.
Spoon or sprinkle the crumb topping onto the peaches as soon as they come out of the oven. If you allow the peaches to cool even a little bit, the topping will not bake properly. It is perfectly fine if the topping does not fully cover the peaches.
Bake for 40 minutes. If the topping starts to darken too much, simply cover it with foil.