Ingredients
Scale
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water
- 1 tbsp sugar
- 1/2 tsp salt
- For the filling:
- 4-5 ripe peaches, sliced
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp lemon juice
- For assembly:
- 1 egg, beaten (for egg wash)
- 1 tbsp turbinado sugar (optional, for sprinkling)
Instructions
- In a large bowl, combine the flour, sugar, and salt. Add the chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough comes together.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- In a separate bowl, combine the sliced peaches, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and lemon juice. Toss gently to coat the peaches evenly.
- Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a parchment-lined baking sheet. Arrange the peach filling in the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the peaches, pleating as needed to create a rustic look.
- Brush the folded edges of the dough with the beaten egg and sprinkle with turbinado sugar if desired. Bake for 35-40 minutes, or until the crust is golden brown and the peaches are tender and bubbly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
