Deep Dish Peach Pie

I was so excited to see that peaches were finally available at the grocery store today! I have been waiting to make this recipe. It's from the cookbook, Cooking for Madam by Marta Sgubin. )(She was Jackie Kennedy Onassis' personal chef for years.) This recipe is like a pie/cobbler.

Cream Cheese Crust
8 Tbsp (1 stick) butter, softened
8 Tbsp (4 oz) cream cheese, softened
1 1/2 C flour
2 Tbsp Sugar
1/4 tsp Salt
2 Tbsp Heavy Cream

*Beat the butter and cream cheese together with a large spoon. The mixture is ready when it is smooth and fluffy.
*Sift the flour, sugar and salt together over the mixture, then pour in the cream. Use your hands to mix thoroughly until the dough can be gathered into a compact ball. Dust the dough with flour, wrap in wax paper, and refrigerate while you prepare the filing.

Filling
2 pounds Fresh Ripe Peaches
1 Tbsp Flour
2 Tbsp Brown Sugar
4 Tbsp (1/2 Stick) Butter, melted
3 tsp Vanilla
1 Egg Yolk lightly beaten with 2 tsp. cold water
1 tsp Sugar

*Preheat the oven to 350 and set the rack at the middle level.

*The peaches should be peeled. An easy way to do this is to bring a saucepan of water to a boil and lower the peaches into it one at a time. Scoop them out of the water after 30 seconds, and while they are still warm, you will be able to slip the skin off easily with the help of a sharp knife. If the skin resists at all, put the peaches back into the water for a few more seconds.

*Over a large bowl, to catch any juices, cut the peaches into thin slices. Add the flour, brown sugar, melted butter and vanilla and mix it all together gently but thoroughly. Move the mixture to an 8-in-diameter souffle dish or any other attractive ovenproof dish or bowl with a 11-cup capacity. Bury 2 peach pits in the filling to add more flavor. Spread the surface to even it.

*On a lightly floured surface, roll out the pastry into an 11-inch circle. Lift it up over the rolling pin and gently drape it over the top of the peaches. Trim the dough so the overhang is about and even inch. Crimp the edges neatly and paint the entire surface with the egg/water wash. Sprinkle the top of the pastry with the sugar and cut 2 small slits to allow steam to escape.

*Bake for 35-40 minutes or until the crust is a golden brown. Serve directly from the dish, and don't forget to warn guests about the hidden pits.

**Serve with vanilla bean ice cream or fresh whipped cream:)