Peach Pie

Peach Pie

Crust.

• • 2 1/2 cups all-purpose flour, plus extra for rolling

  • 2 tablespoons granulated sugar, divided

  • 1 teaspoon salt

  • 1 cup cold, unsalted butter, diced

  • 1 egg, yolk and white separated

  • 4 tablespoons cold, full-fat buttermilk

Filling:

• • 8 peaches, pitted, peeled and sliced

  • 1 cup dark brown sugar

  • 1/4 cup corn starch

  • 1 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1 tablespoon flour

Preheat the oven to 425.

Crust.

In a bowl, combine the flour, 1 tablespoon sugar, and salt. Add the butter and cut in with a pastry cutter until the butter is the size of peas. Add the egg yolk and buttermilk, toss with a fork to moisten, then bring together with your hands into a ball. Divide into two balls, flatten slightly into disks, wrap in plastic wrap and refrigerate to rest and chill for 20 minutes.

Filling.

In a large bowl, toss the peaches with the brown sugar, corn starch, cinnamon and nutmeg. Reserve the 1 tablespoon flour to sprinkle over the bottom of the crust.

On a lightly floured surface, roll out one ball of dough to 1/4 inch thick. Fit into a deep-dish pie pan. Sprinkle with the 1 tablespoon flour (to keep the crust from getting soggy), then pour the peaches into the crust.

Roll out the second ball of dough for the top crust, and press the edges together. Cut a few slits in the top to vent the steam. If you like, use any leftover scraps of dough to make decorative cutouts.

Whisk the egg white with a tablespoon of water, then lightly brush the top crust with the egg wash. Sprinkle with the remaining 1 tablespoon granulated sugar.

Bake the pie, uncovered, for 20 minutes at 425. The crust should be nicely browned already, so cover with a piece of foil to prevent over-browning. Reduce the oven temperature to 350 and bake for another 30-40 minutes, until the juices bubble up.

Cool the pie completely, preferably overnight, before serving.

Yields 8 servings

Recipe from Curly Girl Kitchen