Makes 1 in 9” cast iron pan

1 package of pre-made pie crust
8 cups of fresh or frozen peaches or other fruit
1/2 cup unsalted butter
3 T flour
1/4 cup water
1/2 cup granulated white sugar
1 cup brown sugar
1 egg white
2 T water (egg wash)
Turbinado sugar

Whipped Cream

16 oz. heavy cream
3-4 T powdered sugar
1 tsp. Vanilla extract

Let pastry come to room temp and roll out. Place in a 9-10” greased cast iron skillet.
Preheat oven to 450 degrees.
Melt the ½ cup of butter in a saucepan. Add the 3 T of flour and stir until it begins to form a paste. Add the ¼ cup water, ½ cup white sugar and 1 cup of brown sugar and stir over medium heat until it comes to a boil. Reduce heat and simmer 3-5 minutes.
Arrange peaches in the bottom of the pastry. Pour the butter and sugar mixture over the peaches until all the peaches are covered. Gently fold the pastry dough over the edges of the peaches. Mix one egg and water together and whisk to make an egg wash. Brush the pastry dough with the egg wash.
Bake for 20-30 minutes until the crust is golden brown.
To serve, scoop onto a plate and serve with whipped cream.