From Leah’s Kitchen
3 cups flour
1 teaspoon salt
¼ cup sugar
2 sticks (1 cup) butter ( chilled very cold)
½ - ¾ cup cold water (you can just use cold tap water)
8 -10 cups fresh peaches – sliced
Juice of fresh lemon
1 teaspoon cinnamon ( if desired)
2 cups sugar
¼ cup cornstarch
1 ½ cup cold water
1 stick melted butter
In food processor pulse 2-3 times until mixed flour, salt, and sugar. Cut butter into 16 equal pieces and drop into processor while pulsing about 16 times. Mixture should resemble course cornmeal. Add cold water and process about 30 seconds. Half mixture and wrap each half with plastic wrap. Flatten into disc shape and refrigerate for at least 1 hour. Crust may be made the day before and stored in refrigerator.
If mixing crust by hand. Mix flour, salt, and sugar. Cut in chilled butter until it resembles course cornmeal. Sprinkle with cold water and cut with pastry cutter until dough sticks together. Wrap and chill.
Place sliced peaches in large bowl and toss with lemon juice and 1 ½ cups of sugar.
Whisk cornstarch with cold water and remaining ½ cup sugar. Cook over high heat until thickened and transparent.
Mix with peaches and pour peach mixture in large rectangular baking dish. Drizzle peach mixture with one half of melted butter.
Roll out crust until about 1/8 inch thick. Cut into strips with pastry cutter. Place strips vertically across peach mixture about ¼ inch apart. Place strips horizontally across peach mixture at same distance. I like to weave my strips by just lifting each strip and weaving under and over carefully as needed.
Brush pastry top with all the melted butter. It will flow between cracks into filling. Then sprinkle top of pastry with plenty of sugar. Bake at 350° for about 45 minutes – 1 hour or until bubbly and crust is browned. You can do the final browning of crust under the broiler.