Pie Crust:

1 1/4 cup unbleached all-purpose flour

1 teaspoon kosher salt

1 tablespoon granulated sugar

1 stick (4-ounces) unsalted butter, cut into 1/2-inch cubes

Peaches:

4 peaches, unpeeled, pitted, sliced into 1/2-inch wedges

1/4 cup + 1 tablespoon unbleached all-purpose flour

1 tablespoon freshly squeezed lemon juice, juice from approximately 1 half lemon

1/3 cup granulated sugar

Egg wash:

1 large egg, lightly whisked with a fork to break yolk

1 tablespoon turbinado sugar

vanilla ice cream, as desired for serving

Method:

To Prepare the Pie Dough:

1.   In a food processor fitted with a blade attachment, add flour, salt and sugar. Pulse until evenly combined.

2.   Add cold butter and starting with 2 tablespoons of cold water, pulse until dough just comes together and butter is the size of peas. Be careful to not over-mix the dough.

3.   Transfer to a floured work surface and shape into a disk 1/2-inch thick. Cover tightly with plastic wrap and place in the refrigerator for 30 minutes.

4.   Meanwhile, prepare the peaches.

To Prepare the Peaches:

5.   In a large bowl, add peaches, flour, lemon juice, and granulated sugar. Using a rubber spatula, gently mix until just combined and the flour has fully absorbed.

6.   Transfer the chilled dough to a lightly floured work surface discarding the plastic wrap.

7.   Using a rolling pin, roll the dough in a circle until 12-inches in diameter and 1/8-inches thick. Using the rolling pin, carefully lift the dough and transfer to a parchment paper lined baking sheet.

8.   Using clean hands or a slotted spoon, transfer the fruit mixture, straining as much juice as possible without mushing the peaches, to the center of the pie dough creating a mound. Spread the mound out leaving a 2-inch border on all sides.

9.   Using dry hands, lift the crust up and fold toward the right. Continue this process leaving the center fruit exposed while creating a rustic crust.

10.   Using a dry pastry brush, brush the crust edges with the whisked egg ensuring to brush in between each crevice and fold.

11.   Evenly sprinkle the turbinado on the crust and place in the preheated 400ºF oven. Bake until the crust is golden brown in color and juices are bubbling, approximately 25 – 30 minutes. Remove from oven and allow to cool for 10 minutes before slicing into wedges.

12.   Right before serving, top with ice cream and enjoy!

Kitchen Note: Coconut gelato is an excellent finishing touch as well.