How to make a peach pie. Make one before peaches are out of season this year. 🍑
• 2 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon sea salt
• 2 sticks unsalted butter, cut into 1/2-inch cubes
• 4 tablespoons water
• 11 ripe peaches
• 1 lemon, juiced
• 1/2 teaspoon almond extract
• ½ teaspoon pure vanilla
• 2/3 cup all-purpose flour
• 1 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon sea salt
• 3 tablespoons butter, cut into small pieces
• 2 eggs
For the crust: In a food processor, combine the flour, sugar, salt and cold butter.
Pulse the processor until the mixture resembles fine sand. Remove the lid and add the water to the mixture. Run the processor just until the mixture rolls itself into a little ball. Gather the dough into a ball. With a knife, divide the mixture evenly in half. Shape each half into a disk. Wrap each disk in plastic wrap and chill at least 30 minutes. Preheat the oven to 400 degrees F. Flour your rolling pin and roll out 1 pie crust to about a 12-inch round and drape over a 9 1/2-inch fluted pie plate. Roll out the other piecrust to about a 10-inch round, and cut this into 1-inch strips with a fluted pizza cutter.
For the filling: Peel and cut the peaches into thick slices and toss with the lemon juice and almond extract in a large bowl. Whisk the flour, sugar, cinnamon, nutmeg, vanilla and salt in another bowl, making sure there are no lumps. Stir the flour mixture into the peaches and mix well. Pour the peaches into the piecrust. Scatter with the pieces of butter. Top with the lattice strips. Brush away any flour underneath the lattice to make sure it seals well. Crimp the edges to seal. Beat the eggs with 1-teaspoon water and brush the lattice and edges with the egg wash.
Place in the oven and bake for 10 minutes, and then lower the heat to 325 degrees F and bake until the crust gets a little brown, about 50 mins - 1 hour more. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking.