Quick Peach Pie

Ingredients:

• 170 g chilled sugar cookie dough (about 3/4 cup)
• 3 x 280g bags frozen peaches, thawed (about 6 cups)
• 1 tbsp cornstarch
• 2 tsp freshly squeezed lemon juice
• 1/8 tsp ground cinnamon
• 1/3 cup peach jam or preserves
• 1 tbsp raw sugar
• Special equipment: Oven-safe non-stick frying pan (20-22 cm)

Preparation:

1. Position oven racks in the center and upper third of the oven, place a baking sheet or piece of foil on the middle rack, and preheat oven to 425°F (220°C).
2. In a small bowl, crumble the cookie dough into large pieces; refrigerate.
3. Drain the peaches and gently fold them in a sieve to remove all excess liquid. Transfer the peaches to a medium bowl, add the cornstarch, and stir until the cornstarch is completely dissolved. Add the lemon juice and cinnamon and stir to coat. Add the jam.
4. Place the peaches in a nonstick oven-safe skillet and bring to a simmer over medium heat. The skillet will be quite full, but the peaches will cook down. Cook over low heat, partially covered, for about 10 minutes, stirring gently and turning the peaches occasionally.
5. Spread the cookie dough over the peaches, leaving some space between each piece. Sprinkle the dough with sugar and bake on the top rack of the oven until golden brown, about 15 minutes. Let cool for at least 15 minutes and serve.