Pastry:
- 1 1/2 cup margarine
- 3 3/4 cup flour
- 1 1/2 tsp. salt
- 1 egg yolk and milk to make 1 cup (reserve egg white to use as glaze)
- 6 cups peaches (about 9-10), peeled, pitted and cut into thin slices.
- 1 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- Combine flour and salt. Cut in margarine to obtain coarse crumbs.
- Mix egg yolk mixture into flour mixture until dough holds together in a ball.
- Roll out half the dough on floured work surface....slightly larger than 12 x 16 inches.
- Spray 12 x 16 inch pan with cooking spray. Line with parchment paper, leaving a 1-inch overhang on the long sides.
- Transfer dough to prepared pan. Trim edges of dough...leaving 1/2 inch to hang over edge.
- For filling, combine sugar, cornstarch and salt. Add sliced peaches and lemon juice and stir. Pour peach filling into prepared baking sheet.
- Roll out remaining dough. Place on top of filling. Trim edges of dough to hang over sides slightly. Fold edges under and pinch to seal.
- Beat egg white until foamy and brush over top crust.
- Bake at 375°F for about 45-50 minutes...or until golden and filling is bubbling.
- Allow to cool completely on wire rack (several hours). Then pull up parchment paper to remove.
- Cut into 20 pieces. Freezes wonderfully.
* This pastry recipe will be more than enough for a 12 x 18 pan (Pampered Chef bar pan). Use any leftover pieces to make a galette or two.