- ¾ cups all-purpose flour.
- 1 tsp granulated sugar.
- ¼ tsp salt.
- ¼ cup cold unsalted butter, cut in cubes (½ sticks).
- ¼ cup cold water.
Peach filling ingredients:
- 6 cups peeled and sliced fresh peaches.
- ½ tsp lemon zest.
- 1 tbps lemon juice.
- ½ cup packed light brown sugar.
- ¼ cup granulated sugar.
- ¼ tsp salt.
- ¼ tsp nutmeg.
- 4 tbsp all-purpose flour.
For assembly:
- ¼ cup butter in small slices.
- 1 large egg + 1 tsp of water beaten.
- Raw sugar for garnish.
Crust instructions:
1- In a medium sized bowl, add flour, sugar and salt and whisk together to combine.
2- Add the butter cubes to flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.
3- Slowly add the cold water into the flour until a ball of dough forms.
4- Knead the dough quickly to bring it together. Don't worry if there is any flour left in the bowl.
5- Remove the dough from the bowl, and round into balls.
6- Cover the dough ball tightly with plastic wrap and place in the refrigerator for 30 minutes to rest.
7- Remove the dough from fridge and add a bit of flour to a working surface or clean counter and place dough on it.
8- Using a rolling pin, roll out half of the pie dough to about ¼ to ⅓ inch thickness and place the rest in the refrigerator. Add rolled out pie dough to the bottom of the pie plate.
Peach filling directions:
1- In a large bowl, add peaches, lemon zest and juice, both sugars, salt, nutmeg, and flour and toss together until peaches are well coated.
Assembly directions:
1- Preheat oven to 350 degrees.
1- In a large bowl, add peaches, lemon zest and juice, both sugars, salt, nutmeg, and flour and toss together until peaches are well coated.
Assembly directions:
1- Preheat oven to 350 degrees.
2- Fill the pie dough with peach filling.
3- Dot top of peach filling with butter.
4- Roll out remaining dough and add to the top of the peach filling in a full sheet, in a lattice design or in another decorative design of your choosing.
5- Brush top of pie crush with egg wash and sprinkle with sugar.
6- Bake for 35 to 45 minutes or until crust is golden brown and inside peach filling is bubbling.