Not exact matches
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).
Pick up the
edges of the crust using a spatula and fold over the filling, making
pleats in the
dough as necessary (it's okay if the
dough cracks a little as you fold it); the filling will not be completely covered.
6) Fold the
edges of the
dough in over the fruit,
pleating the
edges as you work your way around to form a free - form tart that is roughly 9 inches in diameter.
Fold the
edge of the
dough up and over the filling,
pleating it as you go.
Working around the dumpling, bring an
edge of the
dough up over the filling, making
pleats in the
dough and bringing the
edges together over the top
of the filling.
Fold the
edges of the
dough in toward the center,
pleating as necessary; do this all the way around so that the peaches are visible in the middle.
6 Place one ‑ sixth
of the filling in the middle
of each oval, leaving a 1 - inch border around the
edge, then pull the
dough up around the
edges to partially cover the filling,
pleating the
edge.