While I was home in Arkansas three weeks ago, I was asked to bake a few desserts to be stored in the freezer for later use. I did promised my husband that I will get these desserts done before returning to NYC. I was told to make Pandan Custard Cheesecake, Apricot Cheesecake, Apple pie and Peach Squares. This is quite an easy task to do. He was so happy that I managed to finish all his requests. This is the only dessert dish that I had not share with all of you.
1½ sticks tablespoons unsalted butter, softened
3 cups All-purpose flour
1½ cups raw sugar
1½ teaspoons salt
2 pounds fresh peaches, pitted and sliced into wedges
1½ tablespoons fresh lemon juice
¾ cup raw sugar
¾ teaspoon salt
1½ tablespoons cornstarch
Preheat oven to 375°F. Grease with butter on a 9×9 inch square cake pan and line with parchment paper.
In a mixing bowl with butter and raw sugar, beat until light and fluffy or 3-4 minutes. Making sure all the cream on the side of the mixing bowl is scraped down.
Gradually add the salt and all-purpose flour and beat until the mixture form crumbs not an smooth dough. Place the flour mixture onto the prepared baking pan and press onto the base and all along the sides about 1” high.
Place the peaches wedges, lemon juice, salt and cornstarch in a mixing bowl and stir well. Pour onto the crust and transfer to the preheated oven and bake until crust golden brown, about 50-60 minutes. Remove and cool in the pan for 15 minutes before removing from pan. Transfer to a wire rack to cool completely. Use a pizza cutter and cut into squares.