ADVERTISEMENT
#### 1. **Make the Pie Crust:**
– In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
– Gradually add the ice water, one tablespoon at a time, and mix until the dough starts to come together. Be careful not to add too much water—just enough to bring the dough together without being too sticky.
– Once the dough has formed, divide it into two equal portions, shape them into discs, and wrap them in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes to an hour. This will make it easier to roll out and ensure a flaky crust.
#### 2. **Prepare the Peach Filling:**
– If using fresh peaches, peel, pit, and slice them into thin wedges. If using frozen peaches, make sure to thaw them and drain any excess liquid.
– In a large bowl, combine the sliced peaches, sugar, cornstarch, lemon juice, cinnamon, vanilla extract, and a pinch of salt. Gently toss the ingredients together until the peaches are coated and the mixture is thickened.
#### 3. **Assemble the Pie:**
– Preheat your oven to 375°F (190°C).
– Take one disc of dough from the fridge and roll it out on a floured surface into a circle large enough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish and gently press it into place, making sure the edges are even.
– Pour the prepared peach filling into the pie crust, spreading it out evenly.
– Dot the filling with small pieces of butter to add richness and flavor to the pie.
– Roll out the second disc of dough and place it over the peach filling to create the top crust. You can create a lattice pattern by cutting the dough into strips and weaving them over the filling, or simply place the dough in one piece and cut a few slits in the center to allow steam to escape.
– Trim any excess dough from the edges and crimp the edges to seal the pie. You can also fold the edges under to create a thicker, fluted crust.
ADVERTISEMENT
