Originally aired July 1, 2013
- 2 1/2 cups of all-purpose flour
- 1 1/4 cup of sugar
- 4 teaspoons baking powder
- 1 cup butter
- 6 egg yolks
- 8 ounces Marsala wine
- 6 peaches, peeled and sliced in same-size pieces
- Square or rectangle glass or metal baking pan
Prep Time: 20 minutes / Bake Time: 1 hour or until lightly golden
Preheat oven to 350F.
In a large bowl, combine flour, sugar and baking powder. Slowly add butter and egg yolks and continue to mix with your hands.
As the mixture combines, slowly add the Marsala and mix until the dough forms together using your hands (dough will be soft).
Lightly grease baking pan with butter and then lightly flour the pan. Make sure all sides are lightly coated.
Reserve 1/4 of the dough for later use. Take the remaining 3/4 of the dough and place into the buttered and floured pan. Flatten the dough to form the crust on the bottom of the pan. Press the dough up the sides of the pan a half an inch.
For the top piecrust, take the reserved 1/4 portion of dough and add to a piping pastry bag. Pipe stripes of dough across the pan in one direction and then in the other direction, creating 1-inch squares.
Once you have the stripes in place so that the top crust forms 1-inch squares, scoop peaches into each square.
Place the pan into the oven and bake for 1 hour or until the crust is lightly golden.