Peach Apple Country Tart

This is a very easy one crust pie with the single crust drawn up over the edges of the filling, so no need for crimping two crusts together.

• Rolled out, pricked 10-inch pie crust in 9 or 10 inch pie plate.
• One lemon
• One Granny Smith apple
• 4 medium, or 3 large ripe peaches
• ½ cup granulated sugar
• 3 Tablespoons cornstarch
• ¼ teaspoon cinnamon
• ¼ teaspoon ginger
• Dash salt
• ½-1 Tablespoon butter for dotting over the surface of the Country Tart
  Optional:
• pinch of ground cloves, allspice, and/or nutmeg
• Sparkling sugar crystals, if desired.

If your 10-inch crust is rolled and ready, in one small bowl, douse one Granny Smith apple, peeled, and thinly sliced in the juice of half a lemon. Then arrange the apple slices around the bottom of your unbaked crust. They will form a thin layer that will become the foundation of the Country Tart.

In a separate larger bowl, prepare the peaches. First cut each peach along the natural seam in the peach, then twist apart, and remove the pit.  Once pitted, you can peel with the paring knife, slice, and douse in the juice of other half of the lemon.

In a separate small bowl mix the dry ingredients, then sprinkle the mixture over the peaches and stir. The sugar will draw out the juice of the peaches. Pour the peach mixture over the apples in the bottom of the Country Tart, arranging evenly, and dot the surface with butter. Draw the edges of the pie crust over the filling to form a little purse.  The filling will be visible in the middle of each Tart. Sprinkle with sparkling sugar, if desired.

Bake in 425 degree oven for 30 minutes. If filling is bubbling, it is done. If it is not bubbling, then the juice and cornstarch have not reached sufficient temperature to create a proper thickening of the juice.  Bake 10-15 minutes more, until you see the filling bubbling.

Remove from the oven and cool on wire rack until ready to serve. Can serve hot or cold, alone or with ice cream or whipped cream.