PEACH POT PIE

 This recipe comes from Chef Kurtis Baguley of the Grand America Hotel. He was a featured guest of "Good Things Utah." With this recipe, everyone gets their own individual Peach Pot Pie!

For the crust:

2 ½ cups All purpose flour

1 TBL sugar, granulated

1 tsp salt, granulated

½ lb unsalted butter, cold, chopped small

½ cup ice water

Toss together dry ingredients, add and toss together the butter. Dump onto a smooth surface. With a rolling pin, roll the butter until flat. You should have long leaves of flat butter. Put mixture back in the bowl. Gradually sprinkle in the ice water while tossing to incorporate evenly. When all the water is added, knead the dough just until it comes together. Wrap and chill for a couple of hours. Divide into 6 or 7 equal pieces. With a little extra flour, roll the pieces into round disks, a little larger than the size of your individual sized dishes. Keep cold

For the filling:

6 to 7 peaches, ripe, medium in size, cut into 1 inch pieces

½ lemon, juiced, Meyer lemons are best

1 cup scant sugar, granulated

1 pinch nutmeg, ground

1 pinch cinnamon, ground

1 pinch salt

5 tsp corn starch

Combine the dry ingredients. Toss together the peach chunks with the lemon juice. Add and toss together with the dry ingredient mixture. Divide evenly in you individual baking dishes. Brush each dough disk with milk. Cover each dish with dough. Cut some vent holes in the dough and sprinkle with sugar. Bake at 400 degrees for approximately 30 to 40 minutes or until fruit is bubbling and thickened.

Serve as hot as you can handle, or cool to room temp….but eat the same day. Serve with vanilla ice cream.