Gently
fold the edges of the pie dough up and over the peaches, pleating in some areas to hold it (the peaches in the center will still be exposed).
Gently
fold edges of pie crust over outer edge of apple filling to form a thick crust.
Not exact matches
Adjust an oven rack to the lower - middle position and hat the oven to 375 degrees F. Remove the dough - lined
pie plate from the freeze, press a doubled 12 - inch piece
of heavy - duty foil inside the
pie shell, and
fold the
edges of the foil to shield the fluted
edge; distribute 2 cups ceramic or metal
pie weights over the foil.
Fold under the overhang
of dough to create a thick
edge around the
pie.
Fold a layer
of the crust under at the top
of the
pie dish and pinch to create the
edge of your
pie crust.
Fill the
pie circles with a tablespoon
of peach filling, brush water around the
edge and carefully
fold the circle in half.
Fold edges under and crimp all the way around, making sure dough extends to the outer
edge of the lip
of the
pie dish (this will create a shelf for the dough to sit on, preventing it from sliding back into dish).