Savour the taste of sweet summer peaches tucked inside a buttery flaky crust.
- 2 1/2 cups all purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup (2 stick) chilled unsalted butter, cut into 1/2-inch cubes; use a higher fat content European-style butter like Plugra for wildly-enhanced flakiness
- 3 tablespoons (or more) ice water
- 9 medium-sized peaches, peeled, pitted, and sliced
- 3/4 c white sugar
- 1/4 c flour
- 1-2 tsp cinnamon
- 3/4 tsp ground cardamom
- Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until coarse meal forms. Add 3 tablespoons water. Using on/off turns, blend just until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Divide the dough into two balls; flatten each into a disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)
- Preheat oven to 400F.
- Pour the filling ingredients into a bowl. Stir and set aside.
- Roll out half your pie dough and press it into a 9-inch pie plate. Pour in the filling. Roll out the other half of your dough and use it to cover the pie. Cut in vents so the steam can escape.
- Bake at 400F for 30 minutes, and then lower the heat to 350F for 40 more, or until the crust is golden and the filling bubbly! Cover loosely with foil if the edges start to scorch.
- Let cool for at least an hour before serving to tremendous accolades.
Handy Trick: To easily peel your peaches, submerge them two at a time in a pot of boiling water for 30 seconds, then decant them to an ice bath. By the time you get to the last peaches, you’ll be able to pull the skin off with your hands. Keen!
For step-by-step instructions for this recipe and more, visit Pithy and Cleaver.