The Perfect Peach Pie
Brandt Young @dads.table
1 1/2 cups All-Purpose Flour
3/4 teaspoon salt
12 tablespoons unsalted butter cut into cubes
1 large egg
2 1/2 tablespoons of milk
6 cups fresh peach slices (about 10 peeled peaches, sliced)
3/4 cup sugar
1/2 cup All-Purpose Flour
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
1 teaspoon lemon juice
2 tablespoons milk
2 tablespoons white sugar
To make the crust: Whisk together the flour and salt. Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible.
Beat the egg lightly, and add it to the dough, mixing to combine.
Drizzle in the milk as you mix, adding enough to make the dough cohesive.
Pat the dough into a 5" disk, and smooth its edges by rolling it along a lightly floured surface like a wheel. Wrap in plastic, and refrigerate for 30 minutes
While the crust is chilling, prepare the filling. Peel the peaches; the best way to do this is to plunge them into boiling water for 30 seconds, then place in a bowl of cold water. Their peels will slip off easily. Pit the peaches, and slice them about 3/8" thick.
Whisk together the sugar and flower. Combine the peaches with the sugar mixture, vanilla, almond, salt, and lemon juice, mixing thoroughly. Set the filling aside.
Remove the dough from the refrigerator. If it's been chilling longer than 30 minutes, allow it to warm up and soften for about 20 to 30 minutes. Flour a large work surface. Roll the dough out
Preheat the oven to 425°F.
Fold the rolled-out dough in half, then in half again; place it over the pan and spoon in the peach topping
Gently drape the dough up and over the filling. Don't stretch it; it shouldn't cover the filling entirely. A 3" to 4" bare patch will remain in the center, THATS WHAT YOUR LOOKING FOR
Brush the crust with milk or cream and sprinkle with granulated or coarse white sugar, if desired; this will add a touch of sweetness and delightful crunch.
Place the pie on a parchment-lined baking sheet to catch any spills. Place it in the oven on a lower rack, and bake for 20 minutes. Reduce the oven heat to 350°F and bake for an additional 45 to 60 minutes (tenting the crust for the last 15 to 20 minutes, as needed), until the filling is bubbly and the crust is golden brown.
Remove the pie from the oven, and place it on a rack to cool overnight. If you don't let it rest long enough, the filling will be too soft.