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Recipe Name: Pate Brisee Topped W/peaches Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

1/2 Cup(s) Butter plus
2 Tablespoon(s) Butter, room temperature
2 Cup(s) Sifted all-purpose flour
1/2 Teaspoon(s) Salt
2 large peach halves
5 up to
6 Tablespoon(s) Water
1 Tablespoon(s) Cornstarch
1/4 Teaspoon(s) Cinnamon
1/4 Teaspoon(s) Nutmeg
Rub butter very lightly into flour & salt with fingers until
itresembles small peas. Make well in center & pour water into
well,stirring quickly with index finger in spiral fashion from
middlegradually moving to outside. Dough should be soft enough to
gather intoa ball, but not stick to fingers. Refrigerate 2-3 hours in
plastic. Rolldough out to fill cookie sheet. With remaining dough
re-roll & cut tomake borders for sheet. Seal borders to the dough.
Drain peaches, savejuice. Slice peaches thin, arrange in rows on dough
within the border.Thicken juice with cornstarch & add cinnamon &
nutmeg. Pour just enoughjuice over peaches to coat them. Bake at 450
for about 45 minutes oruntil crust is golden brown. Serve warm or
cold.MRS LEE E. (JOAN) FLOWERSFrom the <The Bliss of Cooking Returns>,
Fort Bliss Officers Wives Club,Ft. Bliss, TX. Downloaded from Glen's
MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 271
Calories From Fat: 137
Total Fat: 15.5g
Cholesterol: 38.1mg
Sodium: 1510.8mg
Potassium: 236.2mg
Carbohydrates: 25g
Fiber: <1g
Sugar: <1g
Protein: 7.6g

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